Korean BBQ Chicken Tacos

Makes 2 servings

Ingredients

  • 4 cloves fresh garlic
  • 2 Tbsp. chili paste
  • 4 Tbsp. brown sugar
  • 2 Tbsp. rice wine vinegar
  • 0.5 cup soy sauce
  • 1 bunch scallions, sliced
  • 8 oz. Smoke’NFast® Roasted and Seared Chicken
  • 4 small corn tortillas
  • 0.5 cup napa cabbage, shredded
  • Sprigs of cilantro, to taste

Preparation

  1. In small saucepot over medium heat, add garlic, chili paste, brown sugar, rice wine vinegar, soy sauce and scallions.
  2. Add shredded chicken and reduce heat to low.
  3. Warm tortillas. Stack 2 tortillas together.
  4. Top each tortilla stack with serving of sauced chicken.
  5. Garnish with napa cabbage and cilantro.
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