Happy Taco Tuesday friends and Happy Valentine’s Day!
I have a confession to make: I have a love-hate relationship with tacos.
A Taco Bell in campus and having a low budget as a student seem like an apropos pair. On some days, if I was in campus all day, it could mean Taco Bell for lunch and dinner. This was a tradition in a student’s lie. You could say I wore out any affection I had for Taco by the time I graduated.
Since then, tacos are never my first choice. On the other hand, the hubby is a tacos fanatic! Opposites attract, right?
But today is V-day and to be a good wife, I’d make him his favorite tacos, in a different approach.
As a foodie, it’s always a challenge to make a dish that you have lost love for which is why I’m a little too excited to share this dish with you.
I’m taking tacos up a level today with the sweet, tangy, juicy bulgogi sauce. Here are the fruitful details:
To prepare the bulgogi sauce, combine all ingredients: pear, kiwi, pineapple in a food processor. Then mix them with some red wine, soy sauce, sesame oil. We let the chicken marinate for 15 minutes and pan fried them. Shredded them and simmer them with some left over bulgogi sauce
Then you can have them 2 ways: with scallion slaw or with regular spicy salsa, served on crunchy tacos, or with tacos boats, flour tortillas!
Dig in and Happy Valentine’s Day!
- 1.5 lb chicken breast (skinless, fat trimmed, sliced half lengthwise)
- 1 cup bulgogi marinade (recipe below)
- 4 tablespoon vegetable oil (divided)
- 12 cloves garlic
- 1 medium onion (cut into big chunks)
- 1 medium Asian pear (roughly chopped, seeds removed)
- 1 kiwi (chopped)
- 2 cups chopped pineapple
- 1 ½ cup less sodium soy sauce
- ¼ cup sesame oil
- 1 cup water
- ½ cup red wine
- 2 tablespoon sugar
- ½ teaspoon black pepper
- salt & sriracha to taste
- Toppings: sesame seeds
- 1 cup fined julienned scallions (white part only)
- ½ cup rice vinegar
- ½ cup sugar
- 3 tablespoon soy sauce
- 1 medium tomato (diced)
- 1 small bunch of cilantro (finely chopped)
- ½ medium onion (diced)
- 1 jalapenos (diced, seeds removed)
- juice of 1 lime
- pinch of salt, black pepper, garlic powder (to taste
- For the bulgogi marinade: Add garlic, onions, kiwi, pineapple, pear to a food processor and pulse until smooth. Next, pour in the liquid ingredients and pulse until all thoroughly combined.
- In a bowl, pour the bulgogi marinade over the chicken and set aside for 15 minutes
- Heat oil in a large skillet over medium high heat. Remove the chicken from the marinate, shake off excess marinate back to the bowl. Cook the chicken, turning a few times until light golden brown on both sides.
- Transfer the chicken to a plate. Let cool 5 minutes before shredding
- Shred the chicken into small thin pieces.
- Return to the large skillet, heat the remaining 1 tablespoon oil over medium heat. Pour the left over bulgogi sauce then add in the chicken pieces. Continue to cook until sauce reduces and blends into the chicken, about another 15 minutes.
- Transfer the chicken mixture to a serving bowl. Top with sesame seeds and sriracha sauce. Serve them 2 ways.
- For the scallion slaw: combine scallions, rice vinegar, sugar, soy sauce in a bowl and let marinate for 15 minutes. Serve scallions on top of tacos
- For the salsa: In a bowl, stir in tomatoes, jalapenos, onion, cilantro, lime juice. Add in salt, pepper, garlic powder to taste. Serve on top of tacos
Bulgogi sauce & scallion slaws adapted from Food Network