Vegan Korean Tacos

I had never tried Korean tacos before changing my diet, but I decided I wanted some more flavor varieties in my diet and something that is both sweet, savory, and a little spicy sounded like an amazing way to accomplish this.

There are some different variations to this recipe you may want to try. I used Morningstar vegan grilled chick'n strips, but a vegan "ground beef" or even tofu would be acceptable variations for this recipe.

I altered the common recipe for Korean coleslaw for this recipe too. I recommend using what you have on hand when cooking, and reducing food waste by being creative with your cooking. I added radishes to the coleslaw and I would recommend doing so for anyone who likes radishes. Any other vegetable you have that you would like to add could also be used in this recipe, and if you do not like some of the vegetables listed below, omit them.

Something I would alter about this recipe in the future is using soft flour taco shells rather than the hard corn shells I used.

Of course this recipe can be altered to fit any diet, vegetarian, pescatarian, omnivorous. Just change the protein and don't use vegan mayo.

This recipe is super flavorful and bound to be a favorite to people with more mature palates. I know it is something I would highly recommend and will be making again in the future.

Recipe:

Taco Seasoning

1 tbsp sesame oil

2 tbsp avocado oil

2 tbsp brown sugar

1 tsp salt

1/4 C soy sauce

Juice from 1 lime

Korean Slaw

1/2 head small cabbage, shredded

1/2 cucumber, sliced and quartered

1 carrot, shredded

5 radishes, sliced thin

2 tbsp white sugar

1/2 C apple cider viengar

1/2 C white vinegar

Spicy Mayo

1/2 C vegan mayo

2 tbsp hot sauce

Juice from 1 lime

Other

Protein source of choice (I used vegan chick'n strips)

Taco shells

1 avocado, sliced thinly

Instructions:

1. Create the slaw. Mix the two vinegars and sugar together and bring to a boil. Once boiling, pour over the vegetables and set aside. This can be stored for up to two weeks in your refrigerator.

2. Cook your protein. Depending on the instructions for your protein of choice. While the protein is cooking, combine all of the ingredients of the seasoning. When the protein has finished cooking, add the taco seasoning to the protein and stir to coat.

3. Make the sauce. Mix all of the ingredients for the spicy mayo.

4. Dress your taco. If you prefer, you can heat the taco shells prior to making your tacos. Then, add slices of avocado, taco "meat," Korean slaw, and top with spicy mayo.