Korean Fusion:
Dak Tako 닭 타코

A delicious chicken taco with a Korean twist.

Servings: 8

Recipe Type: chicken, Fusion, Korean, Korean Grill, Meat, South Western, Tex Mex, Cal Mex, Border Food



2 pounds boneless chicken thigh or breast
1 head loose leaf lettuce
1 firm tomato
4 ounces cheddar cheese
8 corn tortillas or taco shells

Meat Marinade
1/4 cup soy sauce
1/4 cup water or unsalted chicken broth
2 tablespoons brown sugar
2 tablespoons honey
5 cloves garlic
1 tablespoon sesame oil
1 teaspoon black pepper

Meat Seasoning
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ground dried red chili pepper -- (any Mexican variety)
1 teaspoon crushed oregano
2 teaspoons water

4 green onions
4 ounces kimchi
3 tablespoons Kimchi juice
3 cloves garlic
1/2 teaspoon crushed oregano
1 firm tomato

Optional Additions:
Iceberg lettuce
Diced or sliced mushrooms
Sliced black olives
Shredded carrot
Sliced fresh red or green chili peppers


Mince or crush the garlic.
Place all ingredients in a bowl and mix well.
Let stand at least fifteen minutes to let flavors develop.

Trim excess fat from the chicken.
Lightly score the chicken on both sides.
Pour marinade over chicken and let stand for at least one hour.

Separate the leaves and rinse well in cold water.
Drain or pat dry.
Place into refrigerator until ready to use.

Thick slice the tomato, then cube the slices.
Place into refrigerator until ready to use.

Grate or medium shred the cheese.
Place into refrigerator until ready to use.

Rough chop the green onion and kimchi.
Mince the garlic.
Medium slice then cube the tomato.
Place all ingredients in a bowl and mix well.
Cover and place in refrigerator until ready to use.

Remove chicken from marinade (reserve the marinade)
Place chicken on hot grill over high heat or broil in hot oven.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side). (Note: The best flavor is obtained from grilling over wood coals or charcoal.)
Hand shred or cut the chicken into very thin strips.
Place the chicken into a bowl.
Crush or mince the garlic for the meat seasoning and add to the chicken.
Add the rest of the meat seasoning ingredients and mix well.
Transfer the seasoned chicken to a fry pan, add 1 or 2 teaspoons of the reserved marinade, and stir fry over medium high heat for one to two minutes.

Heat or cook the corn tortillas to your desired level (soft to crunchy).
Line the tortilla/taco shell with one leaf of the lettuce.
Fill with meat, tomato, and cheese, then top with salsa.
Eat and enjoy.

Nutrition Information

Serving size: 1 Tako
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving
Calories 205
Calories From Fat (33%) 67.86
Calories From Protein (17%) 34.61
Calories From Carbohydrates (50%) 102.53
Calories From Alcohol (0%) 0

% Daily Value
Total Fat 7.72g 12%
Saturated Fat 3.47g 17%
Monounsaturated Fat 2.33g
Polyunsaturated Fat 1.36g
Trans Fatty Acids 0.01g
Cholesterol 23.39mg 8%
Sodium 918.33mg 38%
Potassium 385.32mg 11%
Total Carbohydrates 26.51g 9%
Fiber 3.39g 14%
Sugar 9.53g
Sugar Alcohols 0g
Net Carbohydrates 23.13g
Protein 9.35g 19%
Vitamin A 4791.58IU 96%
Vitamin C 21.81mg 36%
Calcium 209.92mg 21%
Iron 1.89mg 11%
Vitamin E 0.59mg 6%
Vitamin D 1.7IU <1%
Thiamin 0.12mg 8%
Riboflavin 0.18mg 11%
Niacin 1.82mg 9%
Vitamin B6 0.29mg 14%
Folate 79.51mcg 20%
Vitamin B12 0.15mcg 3%
Pantothenic Acid 0.42mg 4%
Vitamin K 129.58mcg 162%
Phosphorus 222.43mg 22%
Magnesium 45.3mg 11%
Zinc 1.24mg 8%
Copper 0.14mg 7%
Manganese 0.48mg 24%
Selenium 4.61mcg 7%
Alcohol 0g
Caffeine 0mg
Water 151.29g 0%

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