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Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream

The Partial Ingredients
  • 50 minutes
  • Serves 12

INGREDIENTS

1

batch Dak bulgogi

2

Carrots

1 handful

Cilantro

1 clove

Garlic

1

1 inch knob Ginger

2

Green onions

1

Lime

4

Napa cabbage (diced, about 3 cups), leaves

1/4

Red onion

1 tbsp

Fish sauce

2 tbsp

Mirin

1 2/3 tbsp

Sriracha

1

Salt

1/4 cup

Rice vinegar

6

Corn taco shells, soft

1/2 cup

Sour cream