Kimchi Topped Shredded Mushroom Tacos

Prepare the cilantro-lime sauce by combining all ingredients in a blender or food processor. Set aside.

Shred mushrooms by hand. Set aside.

Prepare mushroom marinade by combining kimchi juice, garlic, smoked paprika, soy sauce, olive oil and cumin. Add the marinade to the mushrooms and mix well.

Toast the corn in the frying pan until caramelized. Set aside.

Grill the mushrooms in the same pan as the corn over medium-high heat with a little olive oil. Cooking tip: don't move them too often in the pan, as this will help them caramelize better. Cook for about 7 minutes.

Garnish your tacos with mushrooms, grilled corn, red onions, cilantro, a generous drizzle of cilantro-lime sauce, and Haiku kimchi to taste. Bon appétit!