📖 Instructions

1. First things first, let's get that chicken cooked. Heat a tablespoon of oil in a large skillet over medium-high heat. Add about 1 pound of boneless, skinless chicken breasts (cubed, of course!). Cook until they're fully cooked through and nicely browned, about 8-10 minutes, stirring occasionally. Season with salt and pepper to taste. Don't overcook it, or you'll end up with dry chicken – nobody wants that!
2. Once your chicken's cooked, set it aside to rest. While it's cooling, get started on the yummy kimchi part. Grab about 1 cup of kimchi and roughly chop it. Remember, this is your chance to be creative – you can cut it into any shape or size you want! I prefer to go with smaller pieces, they're easier to handle and incorporate into the tacos. If the kimchi is super spicy, I might rinse it a bit under cold water to tone down the heat. It's all about personal preference, right?
3. In a mixing bowl, combine the cooked chicken and chopped kimchi. Gently toss to mix them together. At this point, you could add any extra veggies you want to try. A friend of mine once added some sautéed mushrooms, and it turned out surprisingly well. Taste it and adjust seasoning as needed. A little soy sauce or sesame oil can add a nice depth of flavor.
4. Now for the fun part! Get your taco shells ready. Warm them up slightly either in the oven or a dry skillet to make them a bit more pliable. Fill each shell with the kimchi-chicken mixture. Generously sprinkle your tacos with toasted sesame seeds for that extra bit of crunch and flavor. A sprinkle of cilantro (if you like it, I do!) also works wonders for the presentation and it provides some freshness to it.
5. Serve immediately and enjoy! These tacos are best fresh, but if you have any leftovers, store them as suggested in the FAQ section. One warning though – the flavor does change slightly after the first few hours, but hey, it will still taste great, I'm sure!