Korean Kimchi Tacos with Bulgogi Sour Cream

For the bulgogi
sour cream:

300g sour cream

1 tbsp soy sauce

1 tbsp sesame oil

2 tsp The Spice People Garlic Powder

For the Tacos:

500g frozen sweet potato fries

12 mini tortillas

2 cups homemade quick kimchi* ( refer to quick kfresh kimichi recipe here)

Handful fresh coriander leaves

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.