Low Fat Kogi Tacos at Home

While chasing a truck around and eating in a parking lot can be a fun adventure, sometimes you just want to eat at an actual table indoors.  But yet Kogi tacos are addictive and amazing.  The solution--Kogi Korean BBQ tacos in the comfort of your very own home.  Plus, since you control the ingredients you can actually make these delicious tacos healthy.  And proving that you can have it all in life--they're actually very easy and quick to make. 

It all begins with the slaw.  Make this first or ahead of time so the flavors can meld.

Slaw Ingredients:
1 tablespoon sesame seed oil
1 teaspoon sugar
Juice of half a lime
1 tablespoon soy sauce
1/2 teaspoon gochujang (Korean fermented hot pepper paste)
1 tablespoon toasted sesame seeds
1 package cole slaw mix or shredded cabbage (though having some carrots mixed in is festive)

Mix all of the ingredients together and then toss over the cole slaw mix.  Let sit (ideally for at least an hour).

While the Kogi flavors are innovative and delicious, the meat quality is a touch less than inspiring.  But with your homemade Kogi tacos, you're in the driver's seat (sorry, I couldn't resist the pun).  You can get pre-cooked and chopped chicken breast at Trader Joe's or you can go all out and buy raw chicken breast (organic, free range, kosher, whatever does it for you).

BBQ Sauce Ingredients:
2 teaspoons toasted sesame seed oil
1 teaspoon rice wine vinegar
2 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons gochujang (Korean fermented hot pepper paste)

Mix all of the sauce ingredients together.  Then chop up your chicken and throw in a saute pan with enough sauce to cover.  Put the flame on medium/high until the chicken is cooked and the sauce has thickened.

I adore the La Tortilla Factory corn tortillas for this dish.  White corn or yellow corn both work nicely.

The nutritional info on these tortillas are quite impressive.  Under 100 calories for one, 1 gram of fat and 14 grams of carbs.  Each one is pretty thick so no need to double up on a taco.  I cook mine straight on the stove for under a minute.  If you have an electric stove, you'll have to use a pan or I suppose a lighter and some patience would work.

To assemble, place a good amount of chicken on the tortilla and then pile on the slaw (to maximize your protein and salad to tortilla ratio, of course).  Add a touch of salt and an extra squeeze of lime if you like.


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