DC Fusion Tacos with Korean-Style Marinade

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tacos filled with marinated grilled chicken, kimchi slaw, and a drizzle of gochujang glaze for a bold fusion of Korean and Mexican flavors. This Mexican recipe, ready in about 60 minutes, pairs chicken breast, soy sauce, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Fusion cuisine 450 cal/serving

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Ingredients

600g chicken breast
3 tbsp soy sauce
2 tbsp gochujang
1 tbsp honey
3 cloves garlic
100g kimchi
1 red onion
1 head lettuce
8 tortillas
2 avocado

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Instructions

Step 1: In a bowl, mix 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp honey, and 3 minced garlic cloves. Marinate 600g chicken breast in the mixture for 1 hour.
Step 2: Heat a grill or skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until charred and cooked through. Let rest, then slice into strips.
Step 3: For the slaw: Finely chop 100g kimchi, 1 diced red onion, and shredded lettuce. Toss with 1 tbsp vinegar and 1 tsp sesame oil. Warm 8 tortillas in a pan, then fill with chicken, slaw, and slices of 2 mashed avocados.