Fusion - Dak tako - Korean Chicken Taco

Dak Tako - Korean Chicken Taco

닭 타코
A Korean twist on the taco.

Servings: 8

Yield: 8 tacos

Ingredients

2	pounds	boneless chicken thigh or breast
1	head	loose leaf lettuce
1		firm tomato
4	ounces	cheddar cheese
8		corn tortillas or taco shells
Meat Marinade
1/4	cup	soy sauce
1/4	cup	water or unsalted chicken broth
2	tablespoons	brown sugar
2	tablespoons	honey
5	cloves	garlic
1	tablespoon	sesame oil
1	teaspoon	black pepper
Meat Seasoning
3	cloves	garlic
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1	tablespoon	ground dried red chili pepper -- (any Mexican variety)
1	teaspoon	crushed oregano
2	teaspoons	water
Salsa
4		green onions
4	ounces	kimchi
3	tablespoons	Kimchi juice
3	cloves	garlic
1/2	teaspoon	crushed oregano
1		firm tomato
Optional Additions:
		Iceberg lettuce
		Diced or sliced mushrooms
		Sliced black olives
		Shredded carrot
		Cilantro
		Sliced fresh red or green chili peppers

Procedure

Preparation

Marinade:

Mince or crush the garlic.

Place all ingredients in a bowl and mix well.

Let stand at least fifteen minutes to let flavors develop.

Chicken:

Trim excess fat from the chicken.

Lightly score the chicken on both sides.

Pour marinade over chicken and let stand for at least one hour.

Lettuce:

Separate the leaves and rinse well in cold water.

Drain or pat dry.

Place into refrigerator until ready to use.

Tomato:

Thick slice the tomato, then cube the slices.

Place into refrigerator until ready to use.

Cheese:

Grate or medium shred the cheese.

Place into refrigerator until ready to use.

Salsa:

Rough chop the green onion and kimchi.

Mince the garlic.

Medium slice then cube the tomato.

Place all ingredients in a bowl and mix well.

Cover and place in refrigerator until ready to use.

Cook

Remove chicken from marinade (reserve the marinade)

Place chicken on hot grill over high heat or broil in hot oven.

Cook each side until the marinade darkens and a light char appears (two to five minutes per side). (Note: The best flavor is obtained from grilling over wood coals or charcoal.)

Hand shred or cut the chicken into very thin strips.

Place the chicken into a bowl.

Crush or mince the garlic for the meat seasoning and add to the chicken.

Add the rest of the meat seasoning ingredients and mix well.

Transfer the seasoned chicken to a fry pan, add 1 or 2 teaspoons of the reserved marinade, and stir fry over medium high heat for one to two minutes.

Final

Heat or cook the corn tortillas to your desired level (soft to crunchy).

Line the tortilla/taco shell with one leaf of the lettuce.

Fill with meat, tomato, and cheese, then top with salsa.

Eat and enjoy.

Nutrition Facts

Serving size: 1/8 of a recipe (7.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	205.25
Calories From Fat (33%)	67.89
Calories From Protein (17%)	34.64
Calories From Carbohydrates (50%)	102.73
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 7.72g	12%
Saturated Fat 3.47g	17%
Monounsaturated Fat 2.33g
Polyunsaturated Fat 1.36g
Trans Fatty Acids 0.01g
Cholesterol 23.39mg	8%
Sodium 918.39mg	38%
Potassium 387.33mg	11%
Total Carbohydrates 26.57g	9%
Fiber 3.4g	14%
Sugar 9.56g
Net Carbohydrates 23.17g
Protein 9.36g	19%
Vitamin A 4797.52IU	96%
Vitamin C 22.7mg	38%
Calcium 210.01mg	21%
Iron 1.9mg	11%
Vitamin E 0.59mg	6%
Vitamin D 1.7IU	<1%
Thiamin 0.12mg	8%
Riboflavin 0.18mg	11%
Niacin 1.83mg	9%
Vitamin B6 0.29mg	15%
Folate 79.66mcg	20%
Vitamin B12 0.15mcg	3%
Pantothenic Acid 0.42mg	4%
Vitamin K 129.67mcg	162%
Phosphorus 222.7mg	22%
Magnesium 45.44mg	11%
Zinc 1.24mg	8%
Copper 0.14mg	7%
Manganese 0.48mg	24%
Selenium 4.61mcg	7%
Alcohol 0g
Caffeine 0mg
Water 151.83g	0%

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