Easy Korean Tacos

Easy Korean tacos (no, seriously)

20 minutes
Makes enough for 8 tacos

For the gochujang slaw:

1 pint prepared coleslaw (or Whole Food's Asian chopped salad kit and 1/2 cup mayo)
1 cup cabbage kimchi, diced
1 Tbsp.gochujang (or sriracha or crispy chili sauce)

In a medium mixing bowl, mix the coleslaw, kimchi, and gochujang
until blended. Refrigerate until ready to assemble tacos.

For the protein:

1 lb. store-bought (H-Mart) marinated meat
(bulgogi beef or chicken) or tofu
Or make your own

Heat skillet to medium and cook meat in pan in small batches, taking
care not to overcrowd the pan (or cook per package instructions).
Once cooked, slice the meat into small pieces.

For the taco assembly:

1 package small corn or flour tortillas
Store-bought red or green salsa of choice (optional)

Warm tortillas by using either the stovetop, a steamer, or the
microwave (covered with a damp paper towel).
Stack two tortillas, spoon approximately 2 oz. of protein on top,
then layer with gochujang coleslaw, and salsa, if
desired.
Enjoy any remaining coleslaw on the side, and eat to your heart’s
content.

Adapted from an article by Dennis Lee

https://thetakeout.com/you-can-make-korean-tacos-in-20-minutes-1846301881