You’ll love all the flavor that’s packed into this fiesta-feast. We’re giving dinner a creative twist with these KIMCHI CHEESEBURGER TACOS! 😛
TACO GAME CHANGER: Kimchi.
What is Kimchi, you ask? She’s basically Sauerkraut’s hot Korean cousin… she’s spicy, pickled, and adds a striking flavor with crunch to any dish.
We often try to introduce an eclectic mix of ethnic foods at our dinner table at least once a week. It’s our number one goal to familiarize other culture’s ingredients to our son as early as possible. I’d love to say that he gobbles up every dish I put in front of him… but that would be a HUGE lie. He’s two, so most of it ends up on the floor. #momfail
I’ve noticed that if I sneak in those new ingredients into something he’s already familiar with, we have a better food to mouth (not floor) ratio. These Kimchi Cheeseburger Tacos are a gentle transition into the Korean food scene and a delicious dinner for that upcoming Taco Tuesday. I mean, who wouldn’t love an exotic Cheeseburger stuffed into a taco shell? Swoon!
We’ve opted for easy-street here, so we took the shortcut and used ready-made kimchi from the grocery store.
However, I’ve heard that Kimchi is ridiculously easy to make… so stay tuned for a homemade Kimchi recipe in the near future.
- 8 Taco Shells, hard or soft
- 1 lb. Ground Beef
- 1 cup Kimchi, finely chopped + more for garnish
- 1 cup Shredded Cheese (any kind you prefer)
- 2-3 Green Onions, chopped
- Lettuce, shredded
- 1 Avocado, chopped
- ½ cup Chopped Cilantro
- Sriracha Spiked Mayo
- ½ cup Mayonnaise
- 1 tbsp. Sriracha
- 1 tsp. Lime Juice
- In a large skillet over medium-high heat, cook ground beef with kimchi until browned. About 10 minutes, drain if necessary.
- While meat is cooking, chop & shred the rest of the ingredients and place them in small bowls for serving.
- Make the Sriracha Spiked Mayo and set aside for plating.
- Place tortillas in a 350F oven on a baking sheet for 5-6 minutes, or until warmed through. We used crunchy tortillas for our recipe but you can use soft if desired.
- When the ground beef is done cooking, fill taco shells and top with shredded cheese, green onions, lettuce, avocado, cilantro, more kimchi, and drizzle with sriracha spiked mayo.
NOTES ON THIS RECIPE:
- I like to serve this dinner family style, where everything is set on the table and each person can assemble their own tacos.
- Try making my Low Carb Chimichurri Rice as a side dish, super delish!
- I’ll often swap the spiked mayo with my Aji Amarillo Sauce (my VERY FIRST blog post, forgive my baby blogging skills) or my Aji Verde (Spicy Peruvian Green Sauce).
- If you wanted to top this taco with a fried egg, that would be epic. Just sayin’.
Jess’ Notes:
- I like to serve this dinner family style, where everything is set on the table and each person can assemble their own tacos. We served ours with a cabbage salad with ginger dressing.
- If you wanted to top this Taco with a fried egg, that would be epic.
- We DID NOT give our toddler the spicy mayo with his tacos, but older kids would definitely enjoy it.
I’d like to send a special thanks to Duke’s Mayonnaise for collaborating with me for some love on Instagram.
PIN THIS RECIPE FOR LATER:
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