BBQ Fusion Tacos

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This recipe is a unique blend of Korean BBQ and Latin flavors creating a taco that delivers a new taste in a familiar shell. The BBQ sauce is an evolution of a traditional Korean sauce that was given to me by a friend that elevates both the sauce and taco with flavor and texture. The chicken is marinaded overnight with a sweet and savory sauce of asian pear, soy sauce, sesame oil, cooking wine, onion, garlic and ginger. I also added pineapple and sriracha sauce to the original recipe. The barbecue chicken is served with crunchy coleslaw, using red and savoy cabbage with lime juice, rice vinegar, sesame oil, soy sauce, fresh ginger and a little bit of garlic. Delivered in a soft corn taco shell and topped with queso fresco and more sriracha sauce if desired. These tacos are perfect blend of tender grilled chicken and the flavors that just explode in your month.

BBQ Fusion Tacos

  • Time: 15 mins
  • Difficulty: easy
  • Print

Preparation time: 20 minutes plus 1 day marinating
Cooking time: 15 minutes

Ingredients:

  • 1.5 pounds boneless, skinless chicken ( chicken breasts or chicken thighs)

Marinade:

  • 1/2 Asian pear
  • 1/2 onion
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoon garlic, minced
  • 2 tablespoons cooking wine
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup pineapple, fresh or frozen and thawed
  • 1 tablespoon chili garlic sauce

Asian slaw:

  • 3 cups red and savoy cabbage, thinly sliced
  • 1 carrot, julienned
  • 1 small garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 large lime, juiced
  • Pinch of brown sugar
  • 1 small jalapeno, seeded and chopped ( or to taste)

Directions:

  1. Combine all the ingredients for the marinade in the food processor and pulse it to grind. Pour over the chicken, toss, and marinade overnight in the refrigerator.
  2. In a medium bowl mix together the garlic, ginger, soy sauce, rice vinegar, sesame oil, lime juice, and brown sugar. Add cabbage, carrots and jalapeño if using and toss well to combine. Place in the fridge until ready to use.
  3. Preheat grill on high heat. Place chicken on the grill and cook for 8-10 minutes, turning frequently until done. The chicken is done when the juice that runs out is yellow rather than pink.
  4. Remove the chicken from the grill and place it on the plate. Let it seat for 5-7 minutes. Slice chicken into bite size pieces.
  5. To assemble, divide the chicken among the warmed taco shells. Top with slaw. Add the queso fresco and fresh cilantro if desired.

Enjoy!

 

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