📖 Instructions

1. First, prep the tuna: In a mixing bowl, gently combine the sushi-grade tuna with the gochujang, sesame oil, soy sauce, rice vinegar, and a pinch of salt. Be carefull not to overmix; you want to keep the tuna texture nice. Cover and refrigerate while you prepare the other ingredients.
2. Make the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha (start with a teaspoon and add more to taste), and a squeeze of lime juice. Taste and adjust seasoning as needed. Set aside.
3. Prepare the kimchi: If your kimchi is in larger pieces, give it a rough chop. This makes it easier to eat in the tacos. Set aside.
4. Warm the tortillas: Heat the tortillas according to package instructions. I prefer to lightly char them on a dry skillet for a bit of smokiness.
5. Assemble the tacos: Lay out the warm tortillas. Spread a thin layer of spicy mayo on each tortilla. Top with the spicy tuna mixture, followed by the kimchi and avocado slices.
6. Add the crunch: Crumble the seaweed snacks over the tacos for that essential crunch. If you can’t find seaweed snacks, toasted sesame seeds work too!
7. Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve immediately with extra lime wedges on the side. I like to add a side of Korean cucumber salad too!