Ingredients
Scale
- 1 tablespoon avocado oil
- 1 lb ground chicken
- Pinches of salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- ½ tablespoon ginger paste or 1-inch fresh ginger, grated
- 1 tablespoon peanut butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
- 3 tablespoons warm water
- 2 cups kimchi, roughly chopped
- 2 teaspoons toasted avocado oil
- 2 teaspoons brown sugar
- 8 fajita-size (6-inch) flour tortillas
- Cucumbers (sliced into strips)
- Carrots (sliced into strips)
- Avocado (sliced)
- Fresh herbs (cilantro, mint, green onions)
- Crushed peanuts
- Sriracha mayo
- Lime wedges
Instructions
- Heat avocado oil in a skillet over medium-high heat. Add ground chicken and cook until browned (5-6 minutes), seasoning with salt and pepper.
- In a separate pan, sauté chopped kimchi with avocado oil and brown sugar until caramelized (about 10 minutes).
- Prepare fresh veggies by slicing cucumbers and carrots into strips; slice avocado.
- Warm tortillas and assemble each taco with chicken, kimchi, veggies, crushed peanuts, herbs, and drizzle with sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg