📖 Instructions

1. First, let's prep the zucchini. Slice it into half-moons about 1/4-inch thick. Make sure to use a sharp knife for clean cuts. Then, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini and cook until nicely browned and slightly tender, around 5-7 minutes. Season with salt and pepper to taste.
2. Next, whisk together the lemon-herb dressing! In a small bowl, combine the juice of one lemon, 2 tablespoons of olive oil, a tablespoon of chopped fresh herbs (parsley and dill are great!), a teaspoon of Dijon mustard, and a pinch of salt and pepper. Whisk until everything is nicely emulsified and you have a smooth, fragrant dressing. Taste and adjust seasoning as needed.
3. Now, it's taco time! If you're using ground beef, brown it in a separate skillet before adding the zucchini. Don't overcook it though – you just want to break it up and get it browned. Once the zucchini and (optional) beef are cooked, gently fold in about 1/2 cup of kimchi. Stir to combine. Let it sit for a minute or two to let the flavors mingle.
4. Finally, fill those taco shells! Spoon the kimchi-zucchini-beef mixture into your favorite taco shells. Drizzle generously with the lemon-herb dressing, and add any desired extra toppings (sour cream, shredded cheese, or even a sprinkle of extra kimchi are some of my favorites). Serve immediately and enjoy!
5. Pro Tip: If your kimchi is particularly spicy, you might want to reduce the amount a bit, or taste as you go to avoid an overly spicy dish. It's all about finding that perfect flavor balance!