Korean Chicken Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.

While the sweet potatoes continue to roast, in a bowl, combine the sushi sauce, black bean sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Cover to keep warm.

While the chicken cooks, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Season the crème fraîche with salt and pepper. Fill the warmed tortillas with the seasoned crème fraîche, cooked chicken and sauce, and seasoned cabbage. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the furikake. Enjoy!