📖 Instructions

1. First, let's tackle the spicy mayo. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha (or more, to taste!), 1 tablespoon lime juice, and a pinch of salt. Set aside. Make sure you taste it and adjust the spiciness. It's your mayo—own it!
2. Next, prep the kimchi. If your kimchi is particularly juicy, gently squeeze out some of the excess liquid. You want a nice balance of flavor without a soggy taco. Roughly chop it; you want some nice visible chunks in your taco.
3. Now, for the crab. If using fresh crab meat, make sure it's already cooked. Gently heat it in a large skillet over medium heat for about 2 minutes. Don't overcook it! We just want to warm it through.
4. Warm your tortillas. You can do this in a few ways: dry skillet, microwave (wrapped in a damp paper towel), or even straight on the gas burner if you're feeling bold. Slightly charred tortillas? Yes, please!
5. Assemble the tacos! Take a warm tortilla and layer on a generous spoonful of the heated crab meat. Top it with a good amount of chopped kimchi. Don't be shy!
6. Drizzle generously with the spicy mayo. I like a nice, thick layer, but that's totally up to you. You can add other garnishes like chopped cilantro, lime wedges, or even a few sesame seeds if you're feeling fancy.
7. Serve immediately and enjoy! These tacos are best fresh, so get ready to savor every bite. And don't forget to grab extra napkins; things might get a little messy!