Spicy Korean Pulled Chicken Tacos

Our last day on the beach, and I’m devistated. Why do vacations have to go by so fast?! I’m going to have some serious post vacation blues come Monday. It’s been an awesome week of amazing food, fitness and relaxation. I’ll do a recap soon!

Well anyway, no one wants to hear me complain..let’s just jump to the recipe – Spicy Korean Pulled Chicken Tacos. Last week I posted a recipe for Slow Cooker Korean Pulled Chicken, and if you haven’t tried it yet, your seriously missing out! We had a bunch left over the next day, so we decided to though them in some tortillas and top them off with avocado, shredded cabbage, and a drizzled of sriracha. Boom, these babies were born!

Spicy Korean Pulled Chicken Tacos

  • Servings: “12”
  • Difficulty: easy
  • Print



  • 12 small paleo or corn tortillas
  • 3 cups Slow Cooker Korean Pulled Chicken
  • ¾ cup chopped kimchi
  • 2 cups shredded cabbage
  • 1/23 cup Sriracha
  • Chopped fresh cilantro
  • Chopped green onion
  • Chopped avocado


  1. Fill each tortilla with ¼ cup of chicken, 1 tablespoon of chopped kimchi, shredded cabbage, and ½ tablespoon of sriracha.
  2. Garnish with cilantro, green onion and avocado.



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