Korean Tacos with Homemade Salsas

One of my favorite tacos out there when I first took a bite into one and with love of fusion cooking is the Korean taco. If you’ve ever had Korean food before it’s sweet, savory, vinegary and mighty tasty. Mexican food on the other hand is tart, fresh and fulfilling. Why not mix the two and have a great marriage? Here we go with an awesome recipe you will love to make for yourself and/or your family tonight. I guarantee it will be a hit!

What we want to do first is make the marinade. I’ve tried the overnight version and the 4 hour version and to me there isn’t a difference. You’re going to be cutting the meat up just like you would carne asada but you’ll be cooking it in it’s own marinade. Here’s what you’ll need:

I forgot to picture the kiwi so here it is.

To work with a blender, you’ll want to pre cut your ingredients so the blender doesn’t have to work too hard. I’ve broken a few blenders in my day because I overworked it. You don’t want to break your blender. The liquid you add in your blender will also help move the items around. Remember this when working with salsa which we will discuss right now.

Everybody in the pool!

While you wait for your meat to marinate in the refrigerator, you can prepare an assortment of salsas. Before you I have prepared 4 different kinds. You don’t have to use all 4. One or two will do the trick. For the Korean taco recipe itself, I usually make a spicy mayo sauce but I have omitted this. I felt that this particular recipe did not need it but if you still would like to use it it’s basically:

3 T Mayo
1 1/2 T powdered sugar
1 T sriracha
1 tsp paprika

The first salsa is pretty basic. It’s tomatoes, crushed tomatoes, red onion, white onion, cilantro, 1 small jalapeno, 1 lime, salt

The second salsa is a tomatillo salsa. It’s tomatillos, white onion, cilantro, lime, 2 cloves roasted garlic, 1/2 c of water and salt. The best way to bring out the flavor to this salsa is to roast or grill the tomatillos. The tomatillos will begin to char and soften. To roast garlic, basically put garlic in foil with some olive oil. Wrap it up and put it on the grill. The garlic is done when the tomatillos are done.

The third salsa is a guajillo chile salsa and probably my favorite one to put on a taco because of the heat and it’s flavor. There is a series of steps you need to take in order for this salsa to work. It pretty much borders the tomatillo salsa with the same ingredients just that you add reconstituted dried chiles. As you’ll see in the pictures below you’ll be roasting the guajillo chiles and reconstituting them in boiling water to soften them, blend them and then adding the tomatillo salsa to it.

The fourth salsa is as basic as the first. It’s tomato, avocado, cilantro, lime, salt.

I will go ahead and let the pictures do the explaining…

The finished product!

Korean Tacos
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Korean Tacos

by mjbarias


● 3lbs cubed beef
● 1 small onion quartered
● ½ Asian pear quartered
● 1 kiwi quartered
● 8 garlic cloves
● ¼ c chopped ginger
● ½ c brown sugar
● ½ c sugar
● 2 T sesame oil
● ¾ c soy sauce
● 1 ½ c water
● ½ small cabbage julienned
● ½ c vinegar
● 2 T sugar
● ¼ c vinegar
● 2 T sugar
● ¼ tsp salt
● ½ cabbage julienned


Prepare marinade with onion, asian pear, kiwi, garlic, ginger, brown sugar, sugar, sesame oil, soy sauce and water. Working with a blender works best if you pre cut ingredients beforehand. I marinate everything and anything in 1 gallon plastic bags. Once you cube up beef you will be using, pour marinade in the plastic bag and marinate 4 hours or overnight.

Drain some of the liquid and use a hot wok. No oil is necessary and allow the marinade to dry up with the beef during the cooking process. Once the beef begins to caramelize and soak up all the liquid, you’re done.


Fish Tacos with a Greek Yogurt White Sauce

There are days when I just crave Mexican food. Growing up in San Diego it’s just the easiest go to meals. My favorite fish tacos are from Rubio’s but sometimes homemade are just so much more appetizing. Let’s start with a pico de gallo salsa. Here’s what you’ll need:

Salt, pepper, cilantro, onion, jalapeno, tomato & lime. Dice that all together and you get a nice salsa to compliment the meal.

Next you’ll need some cabbage. I like to julienne my cabbage thin so that any light dressing I use in it gets the bite you need to accent the meal. After you julienne the cabbage, set it aside and make a light dressing consisting of vinegar, salt & sugar. Toss in your cabbage to coat.

Let’s start the white sauce. Most fish tacos use a sort of tartar sauce. We won’t do that here. I use equal parts greek style yogurt and mayo. Other seasoning consist of cumin, cayenne pepper, dill, oregano and juice of 1 lime. I like putting my sauces in squirt bottles so when you dress the taco it looks delicious!

Now onto the fish. I grab Tilapia from Costco’s refrigerated section, not the frozen section.

Prepare 3 side dishes. One all purpose flour, 2 beaten eggs and some panko (Japanese) bread crumbs.

To season your fish as you dredge them in flour, egg and bread crumbs, first season with salt, pepper and granulated garlic. Slice the tilapia in half so you have manageable pieces to use per taco.

Once they are all breaded, heat some vegetable oil. You can test to see whether the oil is hot enough to start by tossing in a piece of bread crumb into the oil. If it starts to fizzle, you’re ready to begin.

Now that you have all your components in front of you, you can begin the assembly line. Fish on top of a tortilla. Add the cabbage and pico de gallo salsa and squirt the greek yogurt white sauce over. If you have any other salsa to add you can very well do so. I plan to do a blog on this particular salsa below in a future entry.

Fish Tacos with a Greek Yogurt White Sauce
Printer-friendly PDF version

Fish Tacos with a Greek Yogurt White Sauce

by mjbarias


Greek Yogurt White Sauce

  • ½ c greek yogurt
  • ½ c mayo
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp dill weed
  • ½ tsp oregano
  • ½ tsp pepper
  • ½ tsp salt
  • 1 lime juiced

Pico de Gallo Salsa

  • 2 tomatoes diced
  • ½ onion diced
  • ¼ c cilantro chopped
  • 1 jalapeno minced (or ½ depending on your tolerance)
  • 1/2 lime juiced
  • salt
  • pepper


  • ¼ c vinegar
  • 2 T sugar
  • ¼ tsp salt
  • ½ cabbage julienned
  • Corn tortillas
  • Tilapia
  • ½ c flour
  • 2 eggs beaten
  • 1 c panko bread crumbs
  • Granulated garlic
  • Salt
  • Pepper


Prepare the greek yogurt white sauce first. Combine all ingredients and place in a squirt bottle. Same goes with your pico de gallo salsa. Dice all ingredients and place in a bowl. Salt and pepper to taste. To prepare the dressing for the cabbage to slightly marinate, combine vinegar, sugar and salt. Add julienned cabbage to mixture and toss.

Slice a tilapia filet in half. Season each side with salt, pepper and granulated garlic. Dredge each side with flour, then egg, then bread crumbs and set aside to fry. In a pan add vegetable oil and check to see if oil is ready by throwing a piece of bread crumb in the oil. If it starts to sizzle the oil is ready. Brown each side of the fish and set aside to rest.

Start to assemble your tacos and you’re done! Enjoy!