Korean-Inspired Chicken Tacos with Kimchi & Creamy Gochujang Sauce

Fresh • crunchy • spicy • high protein • gut-friendly

Ingredients (8 tacos)

Spicy Sesame Chicken

• 1 lb (450 g) boneless chicken thighs (or breast), thinly sliced
• 1 tbsp sesame oil
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Black pepper

Fresh Toppings

Crunchy Red Cabbage

• 2 cups finely shredded red cabbage
• 1 tbsp lime juice
• Pinch of salt
• 1 tsp sesame seeds

(Massage it for 30 seconds — it keeps the crunch but softens slightly.)

Kimchi Topping

• 1–1½ cups good-quality kimchi, roughly chopped

Fresh Finish

• Big handful cilantro leaves
• 2 green onions, sliced
• Lime wedges
• Optional: sliced avocado or cucumber

Creamy Reddish Gochujang Sauce

• ½ cup Greek yogurt
• 1½ tbsp gochujang
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp honey
• 1 small garlic clove, grated
• 1–2 tbsp water to thin
• Pinch of salt

The sauce should be creamy, coral-colored, spicy-sweet, and slightly smoky.

Assembly

Warm your tortillas (corn, cassava, or almond flour tortillas work well).

Layer:

1. Creamy gochujang sauce
2. Sesame chicken
3. Crunchy red cabbage
4. Kimchi
5. Lots of fresh cilantro
6. Green onions + sesame seeds
7. Lime squeeze

A few creative upgrades:

Add avocado crema: blend avocado + yogurt + lime + cilantro for extra richness.

Add crushed roasted peanuts or cashews: gives a Thai/Korean street-food feeling