Aaron's Central Coast Tacos. DELICIOUS

One of my best friends, Erica, recently returned from Thailand and she came over with a friend she met there - Aaron for dinner one evening. Apparently Aaron had been talking about these 'Korean Tacos' (we renamed them Central Coast Tacos - because there is more about them that is 'Central Coast' rather than Korean) for a while - so there was a lot of excitement to try these. These tacos are ridiculous. Probably the best chicken tacos I've ever had. Aaron said he has been working on perfecting this recipe for a while and he hopes to one day open a food truck. I will be one of the first in line. These tacos are fresh and flavorful. The slaw has the perfect amount of tang to constrast the mildly spicy chicken. And the pesto ties it all together. Served on a fluffy whole grain tortilla - these tacos are nothing less than divine. Here is a picture of Aaron and Erica :)

(Insert cheesy line here) - Aaron's creation really puts the TAsty in TAcos.

Korean BBQ Chicken Tacos

1. Buy or Roast 1 chicken and shred it by hand into a pot

2. Pour Korean BBQ Sauce (see recipe below) over the chicken and simmer for 20 to 30 minutes or until chicken has absorbed most the sauce.

3. Turn off heat.

Korean BBQ Sauce:

3/8 cup or 6 tbsp of Korean fermented hot pepper paste (gochujang)

1/2 cup white sugar

1/2 cup soy sauce

1/4 to 1/2 cup rice wine vinegar (to your taste)

2 tbsp sesame oil

Asian Slaw

1. Shred a head of cabbage
2. Shred 1 or 2 carrots
3. Chop a bunch of green onions
4. Mix together in a bowl
5. Pour Dressing (see below) over the slaw
6. Mix every 2 minutes about 5 times
7. Let sit until ready to eat (at least 5 or 10 minutes)

Dressing

3/4 cup olive oil (extra light if possible)
1/4 cup white sugar (or a little less)
3/8 cup unseasoned rice wine vinegar
1/4 cup sesame seeds
2 tsp salt
1 tsp pepper

Lemon Pesto
4 to 6 oz pesto
1/4 cup lemon juice (personal preference, do it by taste)
*Note - Can either stir or blend together depending on the type of pesto.

Tortillas

2-3 small fresh flour tortillas or gorditas per person (fluffier tortillas are better)
*Note - Recipe serves about between 10 and 12 small tortillas 

Putting it all together

Heat flours tortillas, put season chicken on, put slaw on, put a spoonful of lemon pesto on.