Savory Tips
Korean Twist
Kimchi taco
Ingredients
1. Taco Filling
- Your favorite vegan meat 2pack
- Avocado, diced 1 piece
- Romaine lettuce, sliced 1 piece
2. Kimchi salsa
- Jongga vegan Kimchi, chopped 150g
- Red onion, chopped 50g
- Tomato, chopped 50g
- Coriander, chopped 3g
- Lemon juice 10g
- Salt, to taste
3. Sour cream sauce
- Vegan Sour cream 100g
- Vegan Mayonnaise 50g
&.
- Taco shell 6 pieces
- Vegan Cheddar cheese, grated
- Lime, wedge 1 pieces
- Vegetable oil
- Salt and pepper, to taste
Directions
- Taco filling - Heat vegetable oil in a skillet over medium heat.Stir fry vegan meat till good color for about 4 minutes. - Prep the avocado and romaine lettuce.
- Kimchi salsa - Chop Kimchi, onion, tomato and coriander. Season with lemon juice and a pinch of salt.
- Sour cream Sauce - Mix sour cream and mayonnaise in a bowl.
- Assemble - Spread lettuce into each taco shell and spoon the vegan taco meat on it. - Finish with Kimchi salsa, grated cheese and the sauce. - Serve with lime wedge.