Miso Maple Bacon Breakfast Tacos with Kimchi Slaw

Instructions

1. 1

   In a small bowl, whisk together maple syrup, miso paste, rice vinegar, and sesame oil to create the glaze.

   ~2 min
2. 2

   Cook the bacon in a frying pan over medium heat until crispy. Drain excess grease.

   ~10 min
3. 3

   While bacon is still warm, brush generously with the miso maple glaze. Set aside.

   ~2 min
4. 4

   In a large bowl, combine shredded cabbage, chopped kimchi, thinly sliced scallions, lime juice, and mayonnaise. Toss to combine.

   ~5 min
5. 5

   Warm the corn tortillas on a dry skillet or directly over a low flame for about 30 seconds per side until pliable.

   ~3 min
6. 6

   To assemble, place two slices of glazed bacon on each warm tortilla. Top with a generous portion of kimchi slaw. Finally, add a fried egg to each taco.

   ~5 min