Asian-Inspired Chicken Tacos
A little bit spicy, a little bit tangy and oh-so-delicious. Ground chicken is cooked in sesame oil with fresh scallions, ginger and garlic and topped with a homemade spicy chili sauce. But the real star is the Simple Truth Korean Style Kimchi (this one has a cleaner list of ingredients than other brands, by the way) that’s marinated with Lemon Ginger Kombucha, lime zest and juice, avocado oil and salt.
1 cup Simple Truth Korean Style Kimchi, roughly chopped
2 cups shredded red cabbage
Reserved sliced scallions
¼ cup Simple Truth Organic Cilantro
¼ cup Simple Truth Organic Zero Sugar Lemon Ginger Kombucha
¼ cup Simple Truth Organic Refined Avocado Oil
1 lime, zested and juiced
1 teaspoon Kosher salt
Sriracha, to serve
1 tablespoon toasted sesame oil
1 pound ground chicken
3 scallions, minced, plus additional sliced to garnish
One 1-inch piece Simple Truth Organic Ginger, peeled and grated
2 garlic cloves, minced
3 tablespoons Simple Truth Organic Soy Sauce
2 tablespoons rice vinegar
2 tablespoons Simple Truth Organic Honey
1 tablespoon sambal oelek
8 small flour tortillas, warmed and toasted (if desired), or bibb lettuce leaves
Make the Slaw: In a medium bowl, add the Simple Truth Korean Style Kimchi, red cabbage, cilantro and scallions. In a small bowl, whisk together the kombucha, avocado oil, lime zest, lime juice and salt. Drizzle the dressing around the rim of the bowl and toss to evenly coat the slaw. Set aside to marinate while cooking the chicken.
Make the Chicken: Meanwhile, heat a large skillet over medium-high heat and add the sesame oil. Add the chicken and cook until browned, breaking it up with the back of a wooden spoon, 7 to 9 minutes. Add the scallions, ginger and garlic and cook until fragrant, about 2 minutes.
In a small bowl, stir together the soy sauce, rice vinegar, Sambal and honey. Pour over the chicken mixture and stir to combine. Divide between flour tortillas (or lettuce leaves) and top with the slaw.