Smashed chicken tacos with kimchi mayo

40 min

Crispy smashed tacos with tasty minced chicken, tangy kimchi mayo, lime-dressed red cabbage and chili cucumber. The best Friday fun!

Ingredients

4 servings

Minced chicken

• 500 g minced chicken
• 1 tsk salt
• 1 clove garlic, finely grated
• 2 teaspoons Risberg Gochugaru
• 1 tbsp soy sauce
• 1 tsp Risberg Dark Roasted Sesame Oil

Kimchi mayo

• 1 cup Risberg Kimchi, finely chopped
• 1 cup mayonnaise

Lime-dressed red cabbage

• 200 g red cabbage, shredded
• 1 lime, squeezed
• 1 tsp neutral oil
• salt

Chiligurka

• 0.5 cucumber, sliced
• 1 tbsp rice vinegar
• 0.5 tbsp Risberg Gochugaru
• salt

Serving

• 8 small tortillas
• 1-2 dl Risberg Panko breadcrumbs
• Risberg Chili Roasted Sesame Seeds
• 2 green onions, sliced
• 1 pot fresh coriander
• oil, for frying

Kimchi mayo

• Finely chop the kimchi and mix with the mayonnaise. Set aside.

Chiligurka

• Halve the cucumber, remove the core with a spoon and slice into half moons. Mix with vinegar, gochugaru and a little salt. Set aside and let stand until serving.

Lime-dressed red cabbage

• Finely shred the red cabbage and mix with freshly squeezed lime, oil and salt.

Minced chicken

• Mix the minced chicken with salt, grated garlic, gochugaru, soy sauce and sesame oil.

Serving

• Divide the minced meat between 8 tortillas and press it all the way to the edge. Then press the minced side down in the panko so that the minced meat is covered.
• Heat oil in a frying pan. Fry the breads, meat side down, for about 2 minutes, or until the chicken is cooked through and has a golden, crispy surface. Turn and fry quickly on the other side.
• Serve the freshly fried bread with kimchi mayo and the vegetables. Garnish with fresh coriander and chili-roasted sesame seeds.