Korean BBQ Chicken Taco

Name: Korean BBQ Chicken Taco
Total time: 20 min
Yield: 8
Ingredients: Chicken cooked pulled -- 1 lb,Minor's Korean Style BBQ Sauce RTU 4 x 0.5 gallon 1/2 cup -- 4 oz,Cabbage raw shredded 2 cups -- 5 oz,Radishes sliced 16 each -- 2 oz,Cilantro picked 2 tbsp. -- 0.5 oz,Lime juice fresh 2 tbsp. -- 1 oz,Vinegar Rice wine 2 tbsp. -- 1 oz,Oil sesame salad or cooking 1 tbsp. -- 0.5 oz,Corn Tortilla soft -- 8 each

Preparation time
20 min
Difficulty Easy
Number of servings
8

Ingredients

Chicken, cooked, pulled -- 1 lb
Minor's Korean Style BBQ Sauce RTU 4 x 0.5 gallon, 1/2 cup -- 4 oz
Cabbage, raw, shredded, 2 cups -- 5 oz
Radishes, sliced, 16 each -- 2 oz
Cilantro, picked, 2 tbsp. -- 0.5 oz
Lime juice, fresh, 2 tbsp. -- 1 oz
Vinegar, Rice wine, 2 tbsp. -- 1 oz
Oil, sesame, salad or cooking, 1 tbsp. -- 0.5 oz
Corn Tortilla, soft -- 8 each

Preparation

1

In a bowl, mix chicken meat with Korean Style BBQ Sauce, heat in a pot over medium heat until internal temperature of 165°F is reached, reserve hot.
2

Mix together the cabbage, radish, cilantro, lime juice, rice wine vinegar and sesame oil, toss to coat.
3

Heat corn tortilla on flat top, place 2 oz. of chicken meat and ¼ cup cabbage.