Korean Taco with Florida Citrus Kimchi


For Marinade:

  • ¼ cup Florida Orange Juice
  • ½ cup soy sauce
  • ¼ cup chopped green onion
  • 3 tbsp. honey
  • 1 ½ tbsp. rice wine
  • 1 tbsp. rice vinegar
  • 1 tbsp. minced ginger
  • 2 tsp. minced garlic
  • 2 tsp. sesame oil
  • 1 tsp. pepper
  • 2 lbs. beef short ribs, boneless, thinly sliced

For Florida Citrus Kimchi:

  • ¼ cup Florida Orange segments
  • 1 cup Kimchi
  • 2 tsp. lime juice
  • ¼ tsp. sesame oil

For Assembly:

  • 6 flour tortillas
  • 2 cups shredded red cabbage


Korean Taco with Florida Citrus Kimchi

1. Combine ingredients for marinade in a bowl and mix thoroughly.

2. Place short ribs in a nonmetallic dish. Pour marinade over the short ribs, cover and refrigerate. Marinate at least three hours, preferably overnight.

3. Combine all ingredients for Florida Citrus Kimchi in a bowl, tossing to combine. Set aside.

4. Drain marinade from the short ribs and discard marinade. Grill short rib slices over medium-high heat for 1 to 2 minutes per side. Remove cooked short rib from the grill and slice short rib into small, bite-sized pieces.

5. To assemble tacos, heat tortillas over medium heat on the grill or in a sauté pan. Place a small amount of shredded cabbage in the center of each tortilla, top with short rib meat and Florida Citrus Kimchi. Serve immediately.