Korean BBQ Chicken Tacos – Gluten-Free, Dairy-Free, Serves 4
For the Korean BBQ Chicken:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/4 cup gluten-free tamari sauce
- 2 tablespoons pure maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1 green onion, sliced
For the Tacos:
- 8 gluten-free soft taco-sized tortillas
- 1 cup shredded red cabbage
- 1 carrot, julienned
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Directions:
In a bowl, whisk together tamari sauce, pure maple syrup, minced garlic, grated ginger, sesame oil, rice vinegar, and sesame seeds to create the marinade. Place the sliced chicken in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish, then marinate in the refrigerator for at least 30 minutes (or longer for more flavor). Preheat a skillet or grill pan over medium-high heat. Cook the marinated chicken slices for 3-4 minutes on each side or until cooked through and slightly caramelized. Remove from heat and set aside.
Warm the gluten-free tortillas according to the package instructions. To assemble each taco, place a layer of shredded red cabbage on the tortilla. Add a few slices of cooked Korean BBQ chicken on top of the cabbage. Sprinkle with julienned carrots and chopped cilantro. Squeeze a lime wedge over the toppings for an extra burst of flavor. Repeat the process for the remaining tortillas. Serve the Korean BBQ Chicken Tacos immediately with extra lime wedges on the side. Enjoy these delicious and flavorful Korean BBQ Chicken Tacos as a satisfying and dairy-free meal option! Once chilled, use the parchment paper overhang to lift the lemon custard bars out of the pan. Place them on a cutting board and slice into squares.
- For more inspiring recipes and wellness tips, visit Best Holistic Life Magazine and get your subscription.
- You can access more of Dr. Dee’s delicious recipes.
