Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

This recipe won "Best Entrée" and $500 in the Lucky Foods' Blogger Recipe Contest

I'm taking part in Lucky Foods' Blogger Recipe Contest and this is my first entry. I took the delicious Korean sauces that they sent me to work with and gave them a Tex-Mex twist. Kalbi marinated grilled chicken is served in warm tortillas alongside charred poblano peppers and onions, topped with a cool sesame and cucumber salsa and drizzled with a creamy spicy Gochujang sour cream sauce. 

These Korean tacos may sound fancy, but I promise they're absolutely perfect for a weeknight dinner and take only 30 minutes of hands on time to make. The Lucky Foods Seoul Kalbi Sauce makes the chicken sweet and savory with no work - just marinate it over night and grill it when you're ready! When it's time to eat, serve it family style and let everyone make their own fajitas!

 Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

2-pounds boneless skinless chicken breasts

1 bottle (13.2 oz) Lucky Foods Seoul Kalbi Sauce

¾ cup sour cream

2 Tablespoons fresh lime juice

1 Tablespoon Lucky Foods Seoul Gochujang 

1 teaspoon honey

1 cup diced English cucumber

1 jalapeno pepper, seeded and minced

½ cup diced red onion

1 Tablespoon rice wine vinegar

1 teaspoon toasted sesame oil 

1 teaspoon soy sauce

1 teaspoon sesame seeds

1 large poblano pepper, seeds removed and cut into strips

1 large white onion, halved and sliced

1 teaspoon salt

12 tortillas, warmed

½ cup minced cilantro 

1 lime, cut into wedges

Place the chicken in a large storage container and cover with the Lucky Foods Seoul Kalbi Sauce. Stir to be sure the chicken is evenly coated and place in the refrigerator for at least 2 hours, but preferably overnight, to marinate.

When ready to cook, remove the chicken from the fridge and allow to come to room temperature, about 1 hour. 

Heat a gas grill or cast-iron grill pan over high heat. 

While the grill heats, whisk together the sour cream, lime juice, Lucky Foods Seoul Gochujang and honey in a small mixing bowl. 

In another small mixing bowl stir together the diced cucumber, jalapeno, diced red onion, rice wine vinegar, sesame oil, soy sauce and sesame seeds.

Remove the chicken from the marinade and grill for 5 minutes, flip and grill another 3-5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165. Remove the chicken from the heat and cover in foil. Season the sliced poblanos and onion with salt and grill until charred and softened, about 5 minutes. Once the vegetables are charred slice the chicken into bite sized pieces.

To assemble, top each tortilla with grilled vegetables, sliced chicken, and cucumber sesame salsa. Drizzle with gochujang crema and sprinkle with cilantro. Serve immediately with lime wedges on the side.

Serves 6

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