KOREAN CHICKEN TACOS

Healthy Food Guide (Australia) - - COOK FRESH -

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

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