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Mexi-Asian Tacos with Smoky Cheese

Mexi-Asian Tacos


  • 1/4 cup red chili paste (such as sambal oelek)
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons white (distilled) vinegar
  • 1 teaspoon sesame oil
  • 1 pound pork tenderloin *, sliced in thin strips
  • 6 taco-size corn tortillas, warmed
  • 1 jar prepared kimchi, cut in strips
  • 2/3 cup cilantro, chopped
  • 4 scallions, sliced
  • 6 radishes, sliced thin
  • 1 1/2 cups Wisconsin chipotle jack cheese, shredded
  • Sriracha sauce, optional

* Boned, skinned chicken thighs can be substituted.


  1. In medium bowl, mix chili paste, brown sugar, vinegar and sesame oil.
  2. Add meat strips and stir to coat all over.
  3. Cover tightly and refrigerate for at least two hours.
  4. Drain meat and brush off seeds (or leave if you prefer quite hot).
  5. Heat medium nonstick skillet over medium and spray with cooking spray.
  6. Lay the meat flat in the skillet; do not crowd.
  7. Work in batches, turning once. Do not overcook or meat will be dry.
  8. Divide meat among the six tortillas, slightly off center.
  9. Top with kimchi to taste, then cilantro, scallions and radishes.
  10. Place 1/4 cup chipotle jack over each and sprinkle with sriracha sauce, if desired.
  11. Serve immediately.

Makes 6 tacos

Recipe and photo credit: Dairy Farmers of Wisconsin


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