Korean Barbecue Chicken Tacos
Cucumber Salad
Wine Recommendation
Chateau Ste. Michelle Riesling
Ingredients
- 3 cups shredded rotisserie chicken
- 1 cup Korean barbecue sauce
- 12 soft taco flour tortillas
- 3 cups shredded carrots
- ½ cup thinly sliced red onion
- ¾ cup chopped peanuts
- ½ cup chopped fresh cilantro
Instructions
- Preheat broiler. Toss together chicken and sauce on a rimmed baking sheet; spread in a single layer. Broil 5 to 8 minutes or until thoroughly heated.
- Warm tortillas according to package directions. Divide carrots, onion, and chicken mixture among tortillas. Top with peanuts and cilantro.
Side Dish Ingredients
- ½ cup rice vinegar
- 3 Tbsp honey
- 3 Tbsp sesame oil
- 2 English cucumbers, thinly sliced
- ½ cup thinly sliced red onion
Side Dish Instructions
- Whisk together vinegar, honey, and oil in a medium bowl. Add cucumbers and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
518
|
133
|
651
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 63 | 18 | 81 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1201 | 321 | 1522 |
| T. Sugs (g) | 12 | 17 | 29 |
| A. Sugs (g) | 7 | 9 | 16 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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