Bulgogi Tacos: A Taste of Asian-Mexican Fusion

 

Bulgogi tacos are equivalent to the "fun" uncle in the family of taco possibilities; they are a good balance of eclecticism and boldness, and they spice up the norm. The sweet savory flavor of bulgogi serves as a nice complement to the creaminess of the guacamole and the tanginess of salsa. Onions and cilantro are staples in both Asian and Mexican cuisine, so bulgogi tacos are a good way to fuse two different flavor sets while still maintaining some commonality.

Ingredients:

1/2 lb cooked bulgogi meat (click here for recipe)

1/4 red onion, finely diced

1/4 bunch of cilantro, chopped

oil spray

8 corn tortillas

guacamole (click here for recipe)

salsa

limes (optional)

Cut the cooked bulgogi meat into small pieces. Set aside in a bowl. Finely dice the red onions and chop up the cilantro. I combined them in the same bowl since I LOVE both ingredients and don't think I can ever have too much.  I used homemade guacamole. You can use store-bought guacamole, but I haven't found one that I really enjoy, so here is a recipe just in case you want to make it.  

Heat up a pan on medium-high heat. Lightly spray or coat with cooking oil. Place the corn tortilla in the pan and brown both sides slightly. Don't cook the tortilla for too long, just soften them, otherwise, they may get hard like a tortilla chip.

Now that all of the ingredients are ready, it's time to do an assembly line. Lay out the tortillas and pile on the meat, onion, cilantro, and guacamole. Top it off with salsa. For this meal, I used store-bought salsa to make things a little easier. You can also squeeze a little lime if you would like.