It’s our NEW 5-step recipe for Thai-Inspired Walking Tacos, with spicy-sweet chicken, crunchy chips, and vibrant veggies. Perfect for eating outdoors!

Here’s how to make it:

1. In a large bowl, whisk together 3 Tbsp fish sauce, 2 Tbsp soy sauce, 2 Tbsp granulated sugar, 1 Tbsp sesame oil, 1 ½ tsp freshly squeezed lime juice, 4 minced garlic cloves, 1 thinly sliced lemongrass stalk, 1 tsp salt, and 1 tsp ground black pepper. Add 1 lb boneless, skinless chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least one hour and up to 4 hours.
2. In a small bowl, whisk together ¼ cup Mexican crema and 1 Tbsp gochujang until smooth. Set aside. 
3. Heat a large skillet over medium-high heat and add 1 Tbsp vegetable oil. Remove the chicken thighs from the marinade and shake off any excess. Cook for 4 minutes on each side until caramelized and the chicken registers 165º on an instant-read thermometer.
4. Remove chicken from skillet and let rest on a cutting board for 5 minutes. Chop the chicken into small pieces.
5. Open a 3.5 oz bag of corn chips and top with ¼ of the chopped chicken, ¼ cup chopped kimchi, ¼ cup shredded red cabbage, 1 Tbsp thinly sliced green onions, 1 Tbsp thinly sliced fresno pepper, and garnish with gochujang crema.