East Meets West * Taco Night

One of our fav dinner nights is taco night, and the protein of choice is usually fish. But tonight I want to bring a Korean kogi taco into the picture too, with all its beefy goodness. Normally I marinate the fish in citrus and do a sweet punchy marinade for the kogi beef. But it was a Friday night dinner, and I'm exhausted. So Trader Joes to the rescue! I picked up a package of pre-marinated beef bulgogi & frozen cod to speed along the process. The two things I put a bit of time into are the slaw for the fish taco & the kimchi for the kogi taco.


    -fish of choice (mahi perhaps?) marinated garlic, limes & olive oil for 30 mind or a high quality pre-cooked frozen fish cooked according to the package instructions -same deal with the beef -1 bag of broccoli slaw -1/2 cup sour cream -1/4 cup mayo -zest & juice of 1 lime -zest & juice of 1 lemon -4 scallions, chopped -1/4 tsp ground cayenne pepper -Olive oil -salt & pepper -corn tortillas -garnish w/ diced shallots, pickled jalapeños, kimchi on the beef taco, cilantro, sriracha, etc...


    -earlier in the day, or the day before, it's time to make the kimchi & slaw -here's the kimchi recipe, (it's the link listed above) -for the slaw, combine the broccoli slaw, mayo, sliced scallions, sour cream, citrus zest, citrus juice, cayenne, salt & pepper. Let it mellow Ina covered dish in the fridge for a minimum of 30 mins, up to a day. -cook the fish & beef according to the package instructions -warm up the corn tortillas in the microwave - this will make them easier to fill & eat. to keep them moist, wrap them in a clean kitchen towel first -build your tacos, kimchi on the beef & slaw on the fish. Serve with a side of pintos and you'll have full bellies in no time!

Tacos are way more than ground beef & gobs of cheese - those can be great too! Expand your palate by trying other spices & ingredients on some of your favorite dishes, it's an easy way try a new cuisine!