These taco’s came about quite literally by impulse and a well stocked pantry. I had some chicken marinating in a mixture of soy and fish sauce (and a bunch of other things, full recipe below) that I was going to grill for dinner last night alongside a quick salad. That was the plan. However, I remembered that I had some corn tortillas somewhere and that kicked off a flurry of activity in my mind and hence these Korean Taco’s were born. Blending two cultures food style and flavors are by no means a new thing. For those who follow Chef Roy Choi and his amazing iconic Kogi Trucks here in Los Angeles you know this to be true. They do it perfectly, way better than me. I’m calling them Korean tacos mainly because of the kimchi but we are using products from many different Asian countries - siracha from Thailand, garlic chili paste from Vietnam and so on. Globalization may actually be a good thing. So, with all that said, very rarely do I impress myself but these were pretty darn delicious. You should make them. Today. Now.