Crab and Kimchi Street Tacos
8 ounces crabmeat, drained and picked over for shells
½ cup kimchi, well-drained and finely chopped
½ cup Red Duck Uniquely Korean Taco Sauce, divided
16 street taco-sized corn tortillas, warmed
2 cups finely shredded green cabbage
1 large avocado, pitted and diced
4 green onions, thinly sliced
Toasted sesame seeds
1. In a medium saucepan combine crab, kimchi, and ¼ cup taco sauce. Cover and heat gently over medium-low, stirring occasionally, until heated through, about 5 minutes.
2. Divide tortillas between plates, using 2 stacked tortillas per taco, and top with crab mixture, cabbage, avocado, a drizzle of taco sauce, green onion, and sesame seeds.