Korean BBQ Chicken Tacos

I don’t really fancy Tacos tonight said no-one ever!

Tacos are a favourite in our house. I’m always thinking of new ways to serve them. I love their versatility. We fill them with lots of rice, peppers, chicken, king prawns or pulled pork, you name it. I put lots of salad, dips and grated cheese on the table and we all help ourselves and build our own.

This version is Korean BBQ chicken. A gorgeous sticky marinade from Marks and Spencer and a few of my own ingredients thrown in to marinate the chicken first of all.

Serves 4


Couple of glugs of olive oil and 2 cloves minced garlic to pan fry peppers and onions

4 chicken breasts

For the marinade

4 tablespoons soy sauce

2 tablespoons honey

Thumb size piece of grated ginger

2 tablespoons orange juice

Salt and cracked black pepper to season

Juice of half a lime

1 jar of Korean BBQ paste – Marks and Spencer

To serve

8 Taco shells

Optional extra – Salad, rice and sweetcorn, to serve. We love grated mature cheddar, sour cream, salsa and guacamole for dipping.


Mix up your marinade into a large mixing bowl, leaving the Korean BBQ paste aside.

Chop your chicken into strips and coat your chicken in your marinade. If you can do this the night before even better but it’s not a problem if not.

Now add your Korean BBQ sauce, mixing thoroughly to coat all the chicken strips.

Pan fry your peppers, and onions in a little olive oil along with your minced garlic. Set aside on a separate plate and add your chicken to the pan with a glug of olive oil. When almost cooked add your peppers and onions back in. Once fully cooked transfer to a serving dish, warm up your Tacos for 1 minute in the oven on 180C / 160C fan and serve with all the loveliness that accompanies them.