Tangy Korean Tacos

A twist on traditional tacos that kicks up the flavor! A smokey, sweet
flavor combination your family will love.
Korean Salsa
1 pint of cherry tomatoes, cut in half
1 small yellow onion, chopped
1 T olive oil
2 T gochujang (Korean red pepper paste)
2 garlic cloves, minced
1 t. fish sauce

Turn on the broiler in your oven, with the rack in the upper third. With a lined baking
sheet, toss the tomatoes and onions with the olive oil. Broil for 15 minutes, stirring half
way thru, until the onions are soft and the tomatoes are collapsed and browned. Place the
tomato and onion mixture along with remaining ingredients in a blender and puree until
just smooth. Add salt to taste.

Korean BBQ Sauce
1/2 c. of orange marmalade
1/4 c. of gochujang
1 t. soy sauce
1 t. sesame oil
1 t. fish sauce
1 garlic clove, grated

Place ingredients in a small sauce pan and bring to a boil, lower temperature to a simmer
and cook for 5 minutes.

Korean Cabbage Slaw
1 Tolive oil
1 T lime juice
1/2 t. fish sauce
1 cup of shredded Napa cabbage
2 T finely diced red onion
1 scallion, chopped finely
1 t. toasted sesame seeds

Whisk the oil, juice and fish sauce in the bottom of a large mixing bowl. Add the rest of the
ingredients, toss all together. Allow the slaw to sit for 20 minutes (as long as 6 hours)
before serving.

To make the tacos: grill chicken breasts, strips or cubes that have been coated in a small
amount of the BBQ sauce until cooked thru. You can also use a rotisserie chicken that’s
been pulled apart, just add the sauce to your taste. Grill tortillas until slightly charred and
warmed thru. Add a small amount of chicken to the tortillas, followed by the Korean Salsa
and Cabbage Slaw. Serve alongside Koren Grilled Corn.

Korean Grilled Corn
4 ears of corn, shucked
1 T of vegetable oil
1/4 mayonnaise
1 T gochujang
1 T sriracha
1 T lime juice
2 T chopped cilantro
1 teaspoon chili powder

Heat a grill or grill pan over medium high heat. Rub the ears of corn with the oil and place
on the grill, turning frequently until they are slightly charred. About 10 minutes.
Meanwhile whisk together the mayonnaise, gochujang and lime juice. Slather the cooked
corn with the mayonnaise mixture and sprinkle with the cilantro and chili powder.

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