Miso Maple Bacon Breakfast Tacos with Kimchi Slaw
These breakfast tacos offer a delightful fusion of salty, sweet, and umami flavors. Crispy maple-miso glazed bacon meets a zesty, slightly spicy kimchi slaw, all nestled in warm corn tortillas. It's a perfect, exciting start to your day.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a small bowl, whisk together maple syrup, miso paste, rice vinegar, and sesame oil to create the glaze.
~2 min - 2
Cook the bacon in a frying pan over medium heat until crispy. Drain excess grease.
~10 min - 3
While bacon is still warm, brush generously with the miso maple glaze. Set aside.
~2 min - 4
In a large bowl, combine shredded cabbage, chopped kimchi, thinly sliced scallions, lime juice, and mayonnaise. Toss to combine.
~5 min - 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
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
Tips
- For extra flavor, lightly toast the corn tortillas in the same pan used for the bacon before warming them.
- Leftover kimchi slaw can be stored in an airtight container in the refrigerator for up to 3 days and makes a great side dish.
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