Tacos to tantalise ya tastebuds 🌮

Sometimes the best recipes come from limitation, where you have to get creative with the ingredients you have to hand!

These KOREAN TACOS were born after utilising what I had in a fruit and veg box. I Heres the lowdown… Dressed slaw with apple and mooli, topped with crisp tempeh in a korean orange sticky glaze, drizzled with siracha grapefruit mayo.

These went down a storm with my friends! Super chuffed they turned out so well, its a challenge to create fusion dishes with flavour combinations no one has tried before when I can’t actually taste food anymore, but we nailed it 💥

This is how we doooo 👇🏻

Print Recipe

KOREAN TACOS

Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese, Japanese, korean
Keyword: fingerfood, gluten free, tacos, vegan
Servings: 7 mini tacos

Ingredients

Tempeh glaze

  • 2 tbsp tamari soy
  • 1 tbsp rice or apple cider vinegar
  • 3 tbsp orange juice + 1/2 tsp zest
  • 1 tbsp + 1 tsp gochujang paste see notes*
  • 1 tsp sesame oil
  • 1 tsp ginger minced
  • 1 tsp garlic minced

Crispy tempeh

  • 1 x 200g tempeh block cut into small cubes
  • 2 tsp tamari soy
  • 1.5-2 tbsp cornflour

Slaw

  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 1/2 cup shredded mooli
  • 2/3 cup shredded apple

Slaw dressing

  • 1 tbsp tamari soy
  • 1 tbsp rice or apple cider vinegar
  • 2 tsp gochujang paste
  • 1/2 tbsp maple syrup
  • 1/8 th tsp garlic

Mayo

  • 3 tbsp mayo
  • 1 tbsp siracha
  • 1 tbsp grapefruit juice + 1/4 zest

The rest

  • Mini gf soft tacos
  • Sesame seeds
  • Spring onions

Instructions

Tempeh

  • In a bowl coat tempeh in tamari, sprinkle on half the cornflour, stir to coat, sprinkle in remaining cornflour and stir again until each piece has a thin coating of flour.
  • Drizzle 1.5 tbsp oil in a large frying pan. Fry tempeh on medium high until golden.
  • Remove from pan.
  • Whisk all glaze ingredients together, pour into frying pan, reduce down by under half, add in tempeh and continue to reduce until it glazes the tempeh and no sauce remains.

Slaw

  • Mix all slaw ingredients together in a bowl. Whisk slaw dressing ingredients together, toss into slaw.

Mayo

  • Mix all ingredients together.

Assembly

  • Place a handful of slaw on the tacos, top with tempeh, siracha mayo, spring onions and sesame seeds.

Notes

Make sure to read the ingredient label on gochujang paste if gluten free, a lot of supermarkets don't stock a gf version. Serpio brand is gf and can be found online/Amazon
Storage: Can be eaten hot or cold. If making in advance, prep everything ready but leave assembling last minute so the taco's don't go soggy.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the.nil.by.mouth.foodie if you give it ago so I can see your creations!