Bibimbap Tacos

THE FOOD

Bibimbap Tacos

In our kitchen, we are fans of the never endless meal.  We like to make something special on Sunday that will turn into many more magical things as the week rolls out.  This week we started with Spanish Korean rice, which became Spanish Bibimbap which evolved into Bibimbap Tacos.

To be honest, these were 100% more delicious than we could have dreamed.  The first words heard at the table after the first bite was, "These are possibly the best tacos I've ever had."  And the opinion didn't change much after that.  In fact, we were craving them for the rest of the day.  They are flat out addictive and delicious.

THE QUANDARIES

You might want to make your own taco seasoning.  Seriously, don't import this stuff.  Just make your own and delight in the deliciousness.  Use this recipe from All Recipes to get you started.  Once you have finished that, it's time to get down to business.

THE RECIPE

2 cups leftover Spanish Babimbap

1/4 cup taco seasoned ground beef, chicken or shrimp.

Korean Salsa or Salsa of your choice

4 crunchy or soft taco shells

Optional Ingredients:

Grated Cheese

Sour cream 

Goat Yogurt

Sliced Avocado

Diced Tomatoes

Shredded Lettuce 

Fresh Cilantro
Kimchi

Layer in the following order:

Bibimbap

Seasoned meat

Salsa

Finish with option ingredients of your choice.  We recommend having fun with your ingredients and trying different flavor combinations in each taco. 

Cooking Notes: It's always lovely to heat up your shells before you make your tacos.  You can do so on a range, in an over or with a microwave.