Marinate bite-sized piece of chicken in a mixture of garlic, ginger, hot pepper paste (gochujang), hot pepper flakes (gochugaru), soy sauce, and cooking wine. Stir fry until chicken is cooked through. Sprinkle that over tortilla chips along with chopped kimchi and mozzarella cheese, broil to melt the cheese, and top with sliced green onions.

Rub pork shoulder with your favourite spice rub and slow cook for two hours, or until the meat is tender. Shred pork in a bowl and toss with just enough barbecue sauce to coat the meat evenly. Add to tortilla chips with tomatoes and fried onions, and sprinkle with Monterey Jack or cheddar cheese.

If you like shrimp tacos, this one is for you. Season shrimp with garlic powder and paprika or some chili powder and saute in a pan or cook on the grill. Add cooked shrimp, diced avocado, diced onions, chopped tomatillos, and chopped cilantro on top of chips. Sprinkle some mozzarella on top and put it under the broiler to melt the cheese a little.

Ideally, you would marinate flank steak overnight in a mixture soy sauce, ginger, garlic, lime juice, sugar and cilantro before grilling it; but if you have any cut of grilling steak, you can grill it to medium rare, slice it thinly and dress the slices with the same mixture. Add the dressed steak to tortilla chips (being careful not to add to much liquid to the chips) and top with diced tomatoes, chopped Thai basil, cilantro, crushed peanuts and some shaved Parmesan.