Korean Chicken Tacos Topped with Asian Slaw

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Author: Amanda Frederickson

Ingredients
For Chicken:
1½ pounds boneless skinless chicken breasts
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
½ cup soy sauce
½ cup mirin
2 Tbs. toasted sesame oil
2 tsp. sugar

For Asian Slaw:
1 cup shredded Napa cabbage
⅓ cup shredded carrots
1 red Bellafina pepper, thinly sliced
1 tsp. honey
2 Tbs. rice wine vinegar
2 tsp. sesame oil Pinch of salt Gochujang Mayonnaise
1 Tbs. gochujang or fermented chili paste (found at most specialty grocery stores)
¼ cup mayonnaise
6 to 8 corn tortillas
Assorted garnishes such as pickled onions, cilantro, sesame seeds, and jalapeños

Instructions
Marinate the chicken by combining the garlic, ginger, soy sauce, mirin, sesame oil, and sugar in a medium sized bowl.
Pour contents over chicken in a ziplock bag and marinate refrigerated for at least 2 hours or up to 24 hours.
When ready to serve the tacos, begin by grilling the chicken.
On a stove top grill pan or on an outdoor grill, grill the chicken until cooked through, about 5 to 7 minutes, flipping halfway through.

Let chicken rest for 10 minutes then cut into thin slices.
While the chicken is resting, combine the cabbage, carrot, and red bell pepper in a medium sized bowl.

In a small bowl mix the honey, rice wine vinegar, sesame oil and pinch of salt together.

Pour over cabbage mixture and toss to combine. In another small bowl, whisk the gochujang and mayonnaise.

Taste for heat, adding additional gochujang if desired.

From liberatedwine.com