These Korean–Mexican fusion tacos are fresh, crunchy, and seriously addictive. Crisp sweet-potato fries bring warmth and texture, while your homemade kimchi adds tang and fire. The star, though, is the silky bulgogi-inspired sour cream — infused with soy and sesame for an umami boost that pulls everything together. Perfect for a fast weeknight dinner, party platter, or a fun build-your-own taco night.
Directions
To make the bulgogi sour cream, in a small bowl, whisk together the sour cream, soy sauce, sesame oil and garlic powder until smooth. Chill until needed to let the flavours meld.
Bake or air-fry your sweet potato fries according to packet instructions, until crisp.
Meanwhile, heat a dry pan over medium heat. Warm the mini tortillas for 15–20 seconds each side until soft and pliable. Keep them wrapped in a clean tea towel to stay warm.
