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Korean Chicken Tacos

Korean Chicken Tacos

with Pickled Onion & Lemon Aioli

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A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender chicken breast. Give it the taco treatment by adding lemon aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a fiesta with a Korean twist.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



1 bag

cos lettuce leaves


long red chilli



1 clove


1 packet

chicken breast


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli


1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

vinegar (white wine or rice wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3248 kJ
Fat38.8 g
of which saturates5.4 g
Carbohydrate58 g
of which sugars19.1 g
Protein41.2 g
Sodium1242 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion (see ingredients). Combine the onion, vinegar and a generous pinch of salt and sugar in a small bowl. Add just enough water to cover the onion, stir to coat and set aside.

TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken.


Grate the carrot. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Slice the lemon into wedges. In a medium bowl, combine the carrot, lettuce, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat. Set aside.


Finely chop the garlic. Slice the chicken breast into 1cm-thick strips. In a small bowl, combine the garlic, soy sauce and honey. Add the chicken, tossing to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. Using tongs, pick up the chicken, allowing any excess marinade to drip back into the bowl. Transfer the chicken to the pan and cook, tossing, until browned and cooked through, 3-4 minutes each side. Add the honey-soy mixture, then remove the pan from the heat, tossing the chicken to coat.

TIP: Cook the chicken in batches if your pan is getting crowded. This will ensure it stays tender!

TIP: Chicken is cooked through when it's no longer pink inside.


Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lemon juice.


Drain the pickled onion. Spread some lemon aioli over the tortillas and top with the veggies, Korean chicken and pickled onion. Sprinkle with the crispy shallots. Serve with any remaining lemon wedges.