Mexican food is really tasty and really healthy. So is Korean food. Now, we at Shougaiwa believe that "authentic" or traditional tastes are really important for food. That's why we strive to bring the best possible flavour to your plate. That doesn't mean we can't get
creative and create some great fusion dishes though!
Check out these Kimchi tacos and see how you like them. Put up photos on Instagram with #Shougaiwa and #Kimchitacos so we can find them and see what you've made. Or just DM them to us. We'd love to show the world how good a chef you are!
Let's get to it!
1) 6 potatoes
2) 3 cloves of garlic
3) 2 onions, chopped
4) 1 capsicum, julienned
5) 2 tomatoes
6) 1 lemon
7) A few sprigs of coriander
8) Sriracha sauce
9) Corn tortillas
10) Soy sauce
12) 2 tablespoons Shougaiwa Kimchi
13)1 cup cooking oil (for frying. Use lesser for stir-frying)
1) First, the stuffing. Peel and par-boil potatoes for 5 minutes. Once cooled, take one cup vegetable oil and bring to heat
2) Cut potatoes into cubes and deep fry in oil. Potatoes can also be stir-fried for a healthier method. Keep aside
3) Dice garlic and heat in oil. Once garlic browns, add in one chopped onion, capsicum. Once the vegetables are cooked a little, add in 2 tablespoons of Shougaiwa Kimchi and let cook for 5 minutes. Next, add the potatoes
4)To this mixture, add soy sauce, salt, sriracha sauce and chilli powder. Cook mixture for a few minutes to mix all the ingredients. Set aside.
5) Now the sauce. Blend tomatoes with some olive oil and salt(to taste), add lime juice, coriander and the other chopped onion. Let this mixture infuse for ten minutes.
Prepare tortilla shells and heat them. Set everything to assemble the taco
First, take the stuffing and fill taco shells comfortably. Make sure it doesn’t overflow.
Next, add a layer of tomato salsa and top off with shredded cabbage for a good crunch
Serve with salsa or sriracha sauce on the side.