KOREAN CHICKEN TACOS
Serves 4 Cost per serve $5.95 Time to make 25 min
400g chicken breast fillets
1 tablespoon gochujang paste
2 cups bean sprouts
1 x 250g punnet cherry tomatoes, halved
2 medium Lebanese cucumbers, peeled into ribbons or julienned
2 shallots, thinly sliced
½ cup reduced-fat plain yoghurt
¼ cup reduced-fat mayonnaise
2 tablespoons chilli sauce
8 small corn tortillas
¼ cup store-bought kimchi, to serve
1 Preheat the oven to 200°C. Line a large baking tray with baking paper. Place chicken on the tray, spread gochujang paste over the chicken and roast in the oven for about 15 minutes, or until tender.
2 Combine the bean sprouts, cherry tomatoes, cucumber and shallots in a bowl.
3 Combine the yoghurt and mayonnaise in a small bowl. Drizzle with chilli sauce.
4 Heat tortillas in a warm frying pan or in oven. Slice chicken thickly. Serve tortillas with salad, chicken, yoghurt mayo and kimchi.
Gochujang is a savoury, sweet & spicy red chilli paste from Asian grocers