Fermented Kimchi Tacos Recipe

Learn how to make these homemade Fermented Kimchi Tacos with a perfect balance of Korean and Mexican flavors. This easy baking recipe creates crispy, flaky taco shells from scratch that perfectly complement the tangy kimchi filling. The best weekend project for adventurous home bakers looking to impress!

Difficulty:

Intermediate

Prep Time:

45 mins (plus fermentation time)

Cook Time:

25 mins

Serves:

12 tacos

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">15ml rice vinegar</li><li class="ingredients-single-item">400g napa cabbage kimchi, well-fermented and drained</li><li class="ingredients-single-item">3 tablespoons gochujang (Korean chili paste)</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">1 tablespoon sesame oil</li><li class="ingredients-single-item">2 ripe avocados</li><li class="ingredients-single-item">60ml sour cream</li><li class="ingredients-single-item">1 lime, juiced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">Fresh cilantro, for garnish</li><li class="ingredients-single-item">2 green onions, thinly sliced</li><li class="ingredients-single-item">1 tablespoon toasted sesame seeds</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 265 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 7 g

🍞 Carbohydrates: 28 g

🍭 Sugar: 2 g

🍗 Protein: 6 g

🫀 Cholesterol: 35 mg

🧂 Sodium: 320 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Taco molds or upside-down muffin tin</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the taco shell dough. In a food processor, combine flour and salt with a few pulses. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining – these butter pockets are crucial for creating flaky layers in your taco shells.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and rice vinegar in a small bowl. With the processor running, slowly drizzle in the liquid until the dough just begins to come together – don't overmix! The vinegar helps inhibit gluten formation, resulting in a more tender dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disk. Wrap in plastic and refrigerate for at least 1 hour or up to overnight. Cold dough is easier to handle and maintains those buttery layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the kimchi filling. Finely chop the drained kimchi and place in a mixing bowl. Add gochujang, honey, and sesame oil, stirring to combine. The honey balances the fermented tang of the kimchi while the gochujang adds depth and spice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the avocado crema, blend the avocados, sour cream, lime juice, minced garlic, and a pinch of salt until smooth and creamy. Transfer to a piping bag or squeeze bottle and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and divide into 12 equal portions.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll each portion into a thin circle about 15cm in diameter. The dough should be about 2-3mm thick – thin enough to be pliable but sturdy enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully drape each dough circle over taco molds or the spaces between upturned muffin cups to create the classic taco shell shape. If the dough feels too soft at any point, return it to the refrigerator for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the shells for 12-15 minutes until golden brown and crisp. The shells may puff slightly during baking – this is normal and creates that desirable flakiness. Cool completely on a wire rack before filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, spread a generous tablespoon of kimchi filling in each taco shell. Pipe avocado crema on top, then garnish with fresh cilantro, sliced green onions, and a sprinkle of toasted sesame seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For an extra touch of flavor, drizzle a little additional mixture of honey and gochujang (thinned with water) over the assembled tacos. Serve immediately while the shells are still crisp and the contrast between warm filling and cool crema is at its peak.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fermented Kimchi Tacos?

The recipe calls for all-purpose flour, butter, kimchi, gochujang, honey, sesame oil, avocados, sour cream, lime, garlic, fresh cilantro, green onions and sesame seeds to create the perfect fusion of Korean and Mexican flavours.

How to cook Fermented Kimchi Tacos at home?

Learn how to cook Fermented Kimchi Tacos by preparing flaky taco shells from scratch using a butter-rich dough, creating a tangy kimchi filling with gochujang and honey, and making a creamy avocado crema. Bake the shells at 200°C until golden, then assemble with the filling and garnishes for an impressive fusion dish.

Can I use store-bought taco shells instead of making them from scratch?

Yes, you can use store-bought corn or flour tortillas to save time, though the homemade flaky pastry shells are what makes this fusion dish special. If using pre-made shells, warm them slightly before filling with the kimchi mixture and avocado crema.

How long should kimchi be fermented before using it in tacos?

For the best flavour in your tacos, use kimchi that's been fermented for at least 2-3 weeks. Well-fermented kimchi develops deeper umami notes and tanginess that balances beautifully with the creamy avocado and spicy-sweet glaze.

What can I substitute for gochujang in this Korean-Mexican fusion recipe?

If you can't find gochujang, substitute with a mixture of sriracha and miso paste (2:1 ratio) for similar umami and heat. Alternatively, use sambal oelek or harissa paste mixed with a small amount of honey to achieve that characteristic sweet-spicy flavour profile.

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