Chicken Thigh Bulgogi Tacos

Name: Chicken Thigh Bulgogi Tacos
Total time: 30
Yield: 8
Ingredients: ¼ cup white wine vinegar; 1 teaspoon white sugar, or more to taste; salt and ground black pepper to taste; 2 Persian cucumbers, halved and thinly sliced; 1 tablespoon olive oil; 1 (8 ounce) package shredded red cabbage; 4 scallions, sliced, whites and greens separated; 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes; 1 cup Korean bulgogi sauce; ⅓ cup sour cream; 1 tablespoon water; ½ tablespoon sriracha sauce, or to taste; 8 (6 inch) flour tortillas, or more as needed

Recipe by Issaarnold from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

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¼ cup white wine vinegar
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1 teaspoon white sugar, or more to taste
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salt and ground black pepper to taste
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2 Persian cucumbers, halved and thinly sliced
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1 tablespoon olive oil
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1 (8 ounce) package shredded red cabbage
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4 scallions, sliced, whites and greens separated

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1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
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1 cup Korean bulgogi sauce
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⅓ cup sour cream
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1 tablespoon water
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½ tablespoon sriracha sauce, or to taste
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8 (6 inch) flour tortillas, or more as needed

Instructions

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.