Post-vacation blues are in full force today. After a few days of great food and fitness in balmy Miami Beach, it’s been tough getting back into the swing of things. But I’m thankful for my husband’s business conference and the wonderful grandmas who made this kid-free mini getaway possible. I’ll do a trip recap in an upcoming post because the fabulous meals and fitness adventures were too memorable not to share. But for now, let’s talk tacos.
For the last month, I’ve been making this Slow Cooker Korean Pulled Chicken like crazy. A big batch will take you through the week, giving you tender chicken to eat as a main dish, add to soups, mix in salads, and even throw in tacos!
In Korea, it’s common to wrap rice, bulgogi, and other side veggies into lettuce leafs. And hey, that’s definitely a legit modification of this recipe. But there’s something so interactive and even a bit nostalgic about eating tacos with actual tortillas. So tacos (with a Korean twist) it is.
First, you’ll need a batch of this Slow Cooker Korean Pulled Chicken. Then, you know the drill once the meat is done. Bring on the toppings. Since these are Korean-inspired tacos, I chopped up some kimchi, made white rice, and used Korean red pepper sauce as the “salsa.” But customize these tacos with anything you have on hand. Some add-in suggestions: quinoa, Sriracha, hoisin sauce, sliced radish, sautéed mushrooms, chopped cucumber, etc. It all will amount to some seriously bold-flavored tacos packed with tender chicken, tangy sauce, and fresh and crunchy veggies.
Slow cooker meals are going to be my game plan for the next week or so as I unpack suitcases, work through the loads of laundry, and attempt to get the kids (and myself!) back on a regular schedule. These Korean Pulled Chicken Tacos are definitely going on the menu because they’re quick and easy and they make for a really fun weeknight meal the whole family will love.
- 12 small corn or flour tortillas
- 3 cups Slow Cooker Korean Pulled Chicken
- ¾ cup cooked white rice
- 3/4 cup chopped kimchi
- 2 cups shredded lettuce or cabbage, divided
- 1/3 cup Korean Red Pepper Sauce (Sriracha works too)
- Chopped fresh cilantro (optional)
- Chopped green onion (optional)
- Chopped avocado (optional)
- Fill each tortilla with ¼ cup of chicken, 1 tablespoon of rice, 1 tablespoon of chopped kimchi, shredded lettuce, and ½ tablespoon of pepper sauce.
- Add additional toppings as you desire.