Kimchi Fish Tacos

I’m all about kimchi, this spicy fermented cabbage is loaded with flavor, works for breakfast, lunch, or dinner, and lasts forever in the fridge.  And while the jars I see in my market may seem pricey, trust me, it lasts a good long while…like one of those sponges at the bank that just keep expanding.  While I’ve been known to put it on everything from hot dogs to sardines, my favorite application is on fish tacos.  Cover the bottom of a frying pan with a thin layer of oil and while that’s heating cut your tilapia, pollock or other firm white fish into one inch strips, salt and pepper, and dust with flour.  On low, heat up a second Teflon pan on low to warm your soft corn tortillas, it just takes a few minutes of flipping.  I love the thicker home styles brands.  Pan fry your fish, place in the tortillas, and top with kimchi, cilantro, and a slice of avocado.  Chopped scallions and tomatoes are a nice touch too.  And of course your favorite salsas and a pinch of kosher salt.