Spicy Korean-Mexican Fusion Ground Chicken Tacos with Avocado Kimchi
These Spicy Korean-Mexican Fusion Ground Chicken Tacos combine the bold flavors of Korean gochujang and Mexican spices, topped with a refreshing avocado kimchi for a unique twist. Perfect for taco night or a fun dinner party!
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In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 pound of ground chicken and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Stir in 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin, mixing well to combine.
Cook for an additional 2-3 minutes until the chicken is fully cooked and the flavors meld together. While the chicken cooks, prepare the avocado kimchi by mashing 1 ripe avocado in a bowl.
Add 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 cup of chopped green onions, mixing until smooth.
To assemble the tacos, warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side.
Spoon the spicy ground chicken mixture onto each tortilla, then top with a generous dollop of avocado kimchi.
Garnish with fresh cilantro and lime wedges for serving. Enjoy your unique fusion tacos!
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