- 1 small head napa cabbage (or thin coleslaw mix)
- 4 green onions
- 1/2 cup chopped kimchi + 2 Tbsp. liquid
- 1 Tbsp. rice wine vinegar
- 1/2 bunch cilantro, chopped
- 1/4 cup mayonnaise
- 2 Tbsp. sriracha (more to taste)
- 1 Tbsp. water
- 3 cups korean beef
- 12 small flour tortillas
Thinly slice napa cabbage (about 5-6 cups) and green onions. Add to medium bowl. To the bowl, add kimchi, kimchi liquid, rice vinegar. Toss until combined and set aside.
Chop cilantro and put into a small bowl.
In a small bowl, stir together mayonnaise, sriracha, and water until smooth. Add more sriracha to taste if desired.
Roughly chop leftover beef and reheat in microwave or small pan, until hot.
Heat tortillas in microwave or hot pan.
Layer beef into tortillas (about 1/4 cup) and top with kimchi slaw, a drizzle of sriracha mayonnaise, and chopped cilantro.
Get your kids involved! They can: mix together kimchi slaw, mix together spicy mayo, build their own tacos.
Kimchi: is a fermented cabbage like sauerkraut. It is typically found in the refrigerated section near the tofu. If your kimchi doesn’t have a lot of liquid, use a tablespoon of soy sauce in the slaw.
Younger kids: tacos can be tough, so serve the components separately!