Gochujang Chicken Tacos with Quick Red Cabbage
Sticky, spicy gochujang chicken in warm corn tortillas with crunchy red cabbage, pickled red onions and lime.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min (plus marinating)
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade, corn tortillas and pickled red onions are ready (see the base recipes). Put the chicken in a bowl with 90 ml of the marinade, cover and chill for at least 1 hour, or up to 8 hours. Keep the last 30 ml in a clean bowl.
- 2
Toss the cabbage with the lime juice and a pinch of salt. Leave it to soften while you cook.
- 3
Heat the oil in a large frying pan over a medium high heat. Cook the chicken in two batches for 6 to 8 minutes each, turning, until golden and cooked through with no pink in the middle.
7 min - 4
Return all the chicken to the pan, add the reserved clean marinade and a splash of water, and bubble for 1 minute until sticky.
1 min - 5
Warm the tortillas one at a time in a dry pan for 30 seconds each side, and keep them wrapped in a clean tea towel.
- 6
Fill each tortilla with chicken, cabbage and pickled red onions. Finish with coriander, sesame seeds and a lime wedge.
Tips
- Thigh stays juicy and caramelises well. Breast also works but dries out fast, so slice it thinly and cook for less time.
- Reserving a clean portion of marinade before it touches the raw chicken gives you a safe sticky finish.
- Warm corn tortillas just before serving. They crack if they are cold.
Storing and freezing
Cool the chicken within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Assemble the tacos fresh.
Questions
Can I make these with flour tortillas?
Yes, but they then contain gluten. Corn tortillas keep the dish gluten free and are the traditional Mexican choice, which suits the sharp pickled onions well.
How do I stop corn tortillas splitting?
Warm them in a dry pan and keep them wrapped in a tea towel so they stay steamy and bendy.
Can I swap the chicken for tofu?
Yes. Use two blocks of pressed firm tofu cut into cubes, fry until crisp, and toss in the sauce at the end. The dish is then vegan.
More made with pickled red onions (cebollas encurtidas)
Ensalada de Sandía con Queso Fresco (Watermelon and Queso Fresco Salad)
EFNFPescado Tikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFPescado a la Talla (Guerrero Style Grilled Fish)
DFEFNFTacos de Camarones a la Diabla (Devilled Prawn Tacos)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.