Yes. Another taco recipe. 🙂
This time I got really creative and used one of my new, all time favorite toppings, kimchi!
Oh my gosh… Can I just say that kimchi makes the perfect taco topping? It really does. It’s acidic, spicy and crunchy. I ate three of these for breakfast and could have eaten three more but decided to show some restraint.
Feel free to use any protein that you have on hand for these tacos. When I made them a few weeks ago I had a little leftover taco meat and beans from when I made THIS recipe, so I just used that.
This is sort of a non recipe because I don’t really give any specifics as far as measurements go. Make however much you need to feed your family.
soft corn or flour tortillas
cooked, seasoned, taco meat, grilled chicken, steak, pork or fish
cooked or canned pinto beans, drained and rinsed well
chopped spicy cabbage kimchi
shredded white cheddar cheese or crumbled goat cheese
greek yogurt or sour cream
fresh, chopped cilantro
Heat taco meat and beans. Warm the taco shells between two paper towels for approximately 20 seconds in the microwave, and assemble tacos with the ingredients above.