This post contains affiliate links.

Dinner in 20 minutes? Sign me up! These totally delicious kimchi tacos bring bold, Asian-inspired flavors to your table (with almost no effort!). Packed with savory tempeh, spicy kimchi, and a creamy homemade Sriracha sauce, this no-fuss recipe is a guaranteed winner.

Five kimchi tempeh tacos, half of an avocado, lime slices, and sauce sit on a black plate on a purple table
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Upgrade Your Taco Tuesday

In my world, taco nights happen pretty frequently. I love their versatility and the fact that there are quite literally countless ways to prepare them! My latest creation? These mouthwatering kimchi tempeh tacos!

If you haven’t tried kimchi, it’s a spicy, garlicky, and umami-packed fermented cabbage mixture. Paired with tender tempeh crumbles and a creamy homemade Sriracha sauce, it’s a to-die-for taco combination.

The best part? Everything comes together in 20 minutes (seriously, does it get any easier?). Whether it’s Taco Tuesday or any random day of the week, you need these Asian-inspired tacos in your life!

Reader rating

★★★★★

“Holy cow this was so delicious! I decided to be more conscious about my meat consumption and this recipe made me not even miss the meat.” —Brittany

Add your review

Kimchi tempeh tacos, half of an avocado, and lime slices sit on a black plate on a purple table

Here’s What You’ll Need

You don’t need much to create the most delicious kimchi tacos! Jump to the recipe card for exact measurements—this is only an overview.

  • Tempeh Taco Meat: We’ll use tempeh as our protein in these tacos. (Find my go-to tempeh taco meat recipe here!)
  • Kimchi: This fermented cabbage mix is perfect for adding a flavorful zing. If you opt for homemade kimchi, it requires two days to ferment, so you’ll need to have this ready beforehand. (Trust me, it’s worth it!)
  • Avocado: All tacos are better with creamy, buttery avocado slices!
  • Cilantro: We’ll use cilantro to add a refreshing, citrusy finishing touch.
  • Tortillas or Shells: Choose either tortillas or hard shells.
  • Sauce Base: Sour cream and mayo give our taco sauce the perfect creamy consistency. For a lighter option, swap sour cream for plain Greek yogurt. To make it vegan, use dairy-free sour cream and egg-free mayo.
  • Sauce Flavorings: To tie the taco sauce together, we’ll mix in freshly squeezed lime juice and Sriracha (use your favorite brand!).
Tortillas, kimchi, and tempeh taco meat on separate platters on a purple background

Making Kimchi Tacos Is Easy-Peasy

These kimchi tacos are ready in just four simple steps and 20 minutes! You can jump to the recipe card for the full printable instructions.

  1. Make the taco meat (it only takes 15 minutes!).
  2. Prepare the other fillings, including sautéing the kimchi for a tasty caramelized flavor.
  3. Mix the sauce until well combined.
  4. Assemble the tacos and enjoy!
Five kimchi tempeh tacos and half of an avocado on a black plate on a purple table
Don’t forget to warm your tortillas! A quick toast in a dry skillet or over an open flame brings out their flavor and makes them pliable for filling.

Recipe Tips

Customize The Heat Level: Love spice? Add extra Sriracha to the sauce or toss your tempeh in chili flakes. Prefer it milder? Opt for a less spicy kimchi and tone down the Sriracha.

Add Some Crunch: Sprinkle sesame seeds, shredded cabbage (pickled or fresh), or thinly sliced radishes for a fresh, crunchy contrast.

Prep Ahead: For an even quicker meal, you can make the Sriracha sauce and crumble the tempeh in advance. Just keep them in separate containers until you’re ready to assemble.

A plate with four tacos filled with crumbled filling, sliced avocado, greens, and sauce—perfect for fans of spicy vegetarian recipes—sits next to a halved avocado, a lime wedge, and a jar of orange condiment on a purple table.
rate pin print remove ads

20-Minute Kimchi Tempeh Tacos

5 from 7 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 tacos
Dinner in 20 minutes? Sign me up! These totally delicious kimchi tacos bring bold, Asian-inspired flavors to your table (with almost no effort!). Packed with savory tempeh, spicy kimchi, and a creamy homemade Sriracha sauce, this no-fuss recipe is a guaranteed winner.

Ingredients 

Taco Filling

Sauce

  • ¼ cup sour cream, can sub dairy-free alternative or Greek yogurt, 60 g
  • ¼ cup mayonnaise, can sub dairy-free alternative, 60 g
  • 1 to 2 Tbsp sriracha, 15 to 30 g
  • 1 tsp lime juice, 5 mL
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Tempeh: Prepare the Tempeh Taco "Meat" (15 minutes to make).
  • Fillings: Prepare remaining fillings. Optionally saute kimchi for 5 minutes to slightly caramelize it. Slice avocado and chop cilantro.
  • Sauce: Stir together all Sauce ingredients.
  • Assemble: Spoon Tempeh Taco Meat into each tortilla, topping with kimchi, avocado, cilantro, and sauce.

Nutrition

Serving: 1taco | Calories: 336kcal | Carbohydrates: 25.2g | Protein: 9.9g | Fat: 22.6g | Saturated Fat: 5.2g | Cholesterol: 7mg | Sodium: 550mg | Potassium: 457mg | Fiber: 3.6g | Sugar: 1.8g | Calcium: 85mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

5 from 7 votes (2 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




11 Comments

  1. Rachel says:

    5 stars
    Made homemade tempeh for the first time with soy bean and spores.
    Never ate tempeh before. Followed the recipe minus the cilantro.
    OMG ABSOLUTELY HEAVENLY!!!

    Made tempeh taco meat in less quantity… wished I would have made more of it.

    forgot to say that I also made my own kimchi.

    Reply
    1. Sarah says:

      I need to try homemade tempeh, sounds so fun! Happy you liked the recipe! 😀

  2. Eric says:

    5 stars
    These tacos were amazing! Thanks for the great recipe. The second time I made them I subbed Impossible ‘meat’ for the tempeh, and they were just as tasty.

    Reply
    1. Sarah Bond says:

      So happy to hear it, Eric! 😀

  3. Veda Williams says:

    5 stars
    Out of control good. I’ve never had tempeh until today, but I’m now a fan for life. Thank you!!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, Veda! Enjoy this delicious new world of tempeh! 😀

  4. Kay eff says:

    5 stars
    Great base recipe! Just wanted to add that corn tortillas are raw and must be heated on both sides before serving😊

    Reply
  5. Brittany says:

    5 stars
    Holy cow this was so delicious! I decided to be more conscious about my meat consumption and this recipe made me not even miss the meat. Thank you for sharing

    Reply
    1. Sarah Bond says:

      This makes me so happy to hear, Brittany! Enjoy! 😀

  6. Dennis Jud says:

    Hi Sarah! I just discovered you and see MANY very exciting recipes. I am new to vegetarian cooking, so your options and comments are most inspiring. I look forward to trying several of these ASAP. Cheers

    Reply
    1. Sarah Bond says:

      So happy you found my site, Dennis! 😀