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.
Ingredients:
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-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...
Method:
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-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!