kimchi tacos

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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.



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