Ingredients:
For the tacos:
- 1 cup kimchi (drained and chopped)
- 1 cup cooked quinoa or rice (optional for filling)
- 1/2 cup shredded carrots
- 1/2 cup red cabbage, finely shredded
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey or maple syrup
- Small corn tortillas (6–8)
For avocado crema:
- 1 ripe avocado
- 1/4 cup Greek yogurt or dairy-free alternative
- Juice of 1 lime
- Salt to taste
- 1 tbsp olive oil
- Optional: garlic powder or fresh cilantro for a twist
Optional toppings:
- Toasted sesame seeds
- Chopped scallions
- Sriracha or chili flakes
👨‍🍳 Instructions:
- Sauté the kimchi filling:
- In a pan, heat sesame oil over medium heat.
- Add kimchi, carrots, soy sauce, and honey. Stir-fry for 3–5 mins until slightly caramelized.
- Add cooked quinoa or rice if using. Mix well and cook another 2–3 minutes. Set aside.
- Make the avocado crema:
- Blend all crema ingredients until smooth. Adjust salt/lime to taste.
- Assemble the tacos:
- Warm tortillas in a dry pan or oven.
- Add a scoop of the kimchi mix, red cabbage, and top with avocado crema.
- Sprinkle sesame seeds, scallions, and chili flakes for garnish.
- Serve immediately and enjoy the fusion of flavors!
âś… Pros:
- Fusion flavor bomb: Combines spicy, tangy kimchi with creamy avocado—unexpected but delicious.
- Vegetarian-friendly (and easy to make vegan).
- Fermented food benefits from kimchi (gut health, probiotics).
- Quick and easy: Takes under 30 minutes.
- Customizable: Add tofu, eggs, or meats if desired.
❌ Cons:
- Strong flavors: Kimchi isn’t for everyone—fermented foods can be intense.
- Not super kid-friendly, unless your child loves spicy/tangy.
- Avocado crema can brown if stored too long—best fresh.
- Requires kimchi, which might not be in every pantry or store.