Kimchi and Cheese Street Tacos

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Lime

1, cut into wedges

Fresh cilantro

1/4 cup, chopped

Cheddar cheese

1 cup, shredded

Kimchi

1 cup, chopped

Boneless chicken thighs

1 pound

Corn tortillas

8

Instructions

1. In a large skillet, heat the vegetable oil over medium heat until shimmering.
2. Season the boneless chicken thighs generously with salt and pepper. Once the skillet is hot, add the chicken thighs and cook for about 5-7 minutes per side, or until they are browned and cooked through (internal temperature should reach 165°F/75°C).
3. While the chicken is cooking, warm the corn tortillas in a separate skillet or on a griddle until they are pliable and slightly charred, about 1 minute per side.
4. Once the chicken is done, remove it from the skillet and let it rest for a few minutes before slicing it into thin strips.
5. To assemble the tacos, place a few slices of the cooked chicken on each warmed tortilla.
6. Top each taco with a generous spoonful of chopped kimchi, a sprinkle of shredded cheddar cheese, and a handful of chopped cilantro.
7. Serve the tacos immediately with lime wedges on the side for squeezing over the top.
8. Enjoy these flavorful street tacos with kimchi and cheese as a fun, interactive meal!