Kimchi Kush Tacos
Born on the Los Angeles food truck scene, Mexican Korean fusion food is a gift to the entire world. Here, we’ve created a uniquely Canadian spin on the instant American classic, adding an infused dose of Chef Ronnie’s Everything Sauce, for a sweet soy finish with a cannabis kiss.
Buy the freshest tortillas you can find – for this recipe we sourced wheat tortillas at a local tortilleria, but you can also use corn tortillas if gluten is an issue, or if you just prefer corn. We particularly enjoyed the stretch of the wheat tortillas, offering textural contrast to the toothsome steak, crunchy kimchi and smooth, sweet sauce.
Whether you call them sabroso, mashisoyo or simply delicious, these tacos promise to keep you smiling long after the succulent first bite.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
8 oz steak, skirt or striploin
Salt and freshly cracked black pepper, to taste
1/2 tbsp grapeseed or canola oil
6 small tortilla shells, preferably flour
½ cup daikon, shredded (or any radish)
1 cup kimchi
3 tbsp Chef Ronnie’s Everything Sauce (add more for extra potency)
Cilantro leaves, to taste
6 lime wedges, garnish
Heat a grill or grill pan on high heat. Season steak with salt and pepper (don’t be afraid to add lots of seasoning- it helps build a beautiful crust on the steak). Rub oil on steak and place on the grill.
Cook steak to medium rare (130℉), about 2 min per side, depending on the size of the steak. Remove from grill and let rest for around 10 minutes, then slice the steak into about 1/2 “ thick strips. Taste a bite and add salt if necessary.
Lightly toast the tortillas on the grill, just until they are heated and have slight grill marks.
Assemble the tacos: Arrange the tortillas on a plate. Top with shredded daikon, add steak on top, then divide kimchi among all tortillas, and finish with the Chef Ronnie’s Everything Sauce. Garnish with cilantro leaves and lime wedges.
Notes:It’s best to leave the steak at room temperature for one hour before grilling – this will help the meat caramelize. Remove the steak 5 – 10 degrees before it reaches your desired temperature, as it will continue cooking while it’s resting.