📖 Instructions

1. First things first, let’s make the spicy slaw. In that large bowl, combine 1/2 a head of finely shredded green cabbage with 1/4 cup of finely chopped carrots. Then you'll need 2 tablespoons of rice vinegar, one tablespoon of sesame oil, 1 tablespoon of soy sauce, a teaspoon of sugar, and half a teaspoon of ground ginger, mix them together in that small bowl.
2. Next, pour the dressing over the cabbage mixture, then add a generous pinch of salt and pepper. Toss everything together really well, making sure each and every strand of cabbage is nice and coated in that yummy dressing. Set this baby aside for at least 15 minutes to let the flavors meld. Oh my, the smells alone will be amazing!
3. Now, let's tackle the tacos. Heat up your large skillet over medium-high heat. Add a tablespoon of vegetable oil (or your fave cooking oil) and then, throw in about 1 cup of kimchi. Cook this for about 5-7 minutes, just until it starts to soften up and slightly brown at the edges. Trust me, you'll want to be really careful here, as kimchi can splatter quite a bit.
4. Once the kimchi is perfectly cooked, warm up your taco shells according to the package directions. Usually, this just means tossing them in the microwave for a short time, or warming them in a dry skillet. Next, fill each shell with a healthy amount of that amazing kimchi mixture. Don't be shy here!
5. Now, take out your fabulous slaw that has been sitting there, getting all delicious. Top each taco with generous spoonful of that delicious slaw. You can add a dollop of sour cream or guacamole if you want, but the slaw alone has me swooning.
6. Finally, add your favorite toppings, like fresh cilantro, lime wedges, or some extra sesame seeds. Serve immediately and prepare to be amazed! Seriously, these are amazing!