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.


Serves 4.