For tacos with a twist, you’ll love these spicy Korean Eggplant Tacos! With Gochujang spiced eggplant and a Kimchi Mayo quick slaw, these tacos are as easy to make as they are addictive!
Thanks so much to Lucky Foods for sponsoring this post! Thoughts and opinions, as always, are my own.
Tacos…but make it Korean! That’s right, friends. Korean Mexican fusion has happened and it’s here to stay. Ever since I discovered the heavenly Loaded Kimchi Fries at a food truck in Austin, I’ve been on a forever quest to draw inspiration from these two delicious cuisines and fuse them together.
These eggplant tacos lean more towards Korean. There’s the main filling, Gochujang spiced roasted eggplant. Then there’s the refreshing and crunchy Kimchi Mayo coleslaw.
And because no Korean-inspired taco is complete without that authentic flavor, I’ve teamed up with Lucky Foods on this recipe! Lucky Foods is a family owned and operated company that shares their family’s favorite Korean recipes through their line of products – from spring rolls to Korean BBQ sauces! In short, they create pure, magical flavor. And we’ll be using it to make these vegetarian tacos!
Our first component is the eggplant filling. To make it, you’ll just need a handful of ingredients:
- Eggplant: We’ll take a medium eggplant and dice it (leave the peel on for added nutrients and fiber).
- Oil: A dash of olive oil helps the eggplant to cook into soft, delicious perfection.
- Gochujang Korean Chili Pepper Paste: Eggplant is like a sponge, soaking up whatever flavors you throw at it! Today we’re using the new Gochujang Paste from Lucky Foods. This is a classic fermented red chili paste that’s a bit savory, sweet, and spicy!
To make the eggplant filling, simply dice the eggplant and toss it together with the oil and Gochujang Paste. Roast until tender, then broil for a few minutes to help caramelize the edges of the eggplant pieces!
Kimchi Mayo Coleslaw
While the eggplant filling cooks, we’ll whip up a quick and easy coleslaw to add a refreshing bit of crunch to our tacos. To make the slaw, you’ll need:
- Coleslaw Mix: This is simply a bag of coleslaw from your grocery! You can go with pure shredded cabbage, or make it colorful with a tricolor (these usually have carrots and/or purple cabbage).
- Kimchi Mayo: This vegan mayonnaise from Lucky Foods combines the bold, spicy flavors of kimchi with rich and creamy mayonnaise! It adds spice and zing to our coleslaw.
- Greek Yogurt: Greek yogurt adds a tart and creamy element (plus a boost of protein).
- Lime Juice: Finish it off with fresh lime juice!
Making the kimchi mayo coleslaw is as easy as throwing everything into a bowl and stirring to combine!
And while you could totally enjoy this coleslaw on its own, it’s going to be the perfect zingy crunch on these eggplant tacos.
Don’t forget the toppings!
What taco is complete without ample toppings? Here are a few favorites for these eggplant tacos:
- Cilantro adds a refreshing herby flavor. For me, no taco is complete without it!
- Avocado adds a creamy, fatty element. You could also use sour cream or plain Greek yogurt here.
- Spice it up with sliced jalapenos and a bit more Gochujang Paste.
- Kimchi makes another tasty condiment (here are 5 kimchi flavors you’ll love!)
Layer it all onto good flour tortillas and enjoy warm.
Looking for more Korean inspiration?
- Korean Kimchi Soup
- Tempeh Kimchi Tacos
- Loaded Kimchi Fries
- Vegetarian Bibimbap
- Korean Ramen Upgrade
- Or check out the Korean recipe inspiration over on Lucky Foods!
- 1 medium eggplant
- 2 Tbsp olive oil 30 mL
- 1 Tbsp Gochujang Paste 15 g
Kimchi Mayo Coleslaw
- 3 cups shredded coleslaw about ½ of a 14-oz bag
- ¼ cup Kimchi Mayo 60 g
- ¼ cup plain Greek yogurt use dairy-free for vegan option, 60 g
- 2 Tbsp lime juice 30 mL
- 4 to 6 small flour tortillas
- Toppings: cilantro, sliced avocado, kimchi, fresh lime juice
- Eggplant: Preheat oven to 425°F (218°C). Cut eggplant into cubes (you can peel it if the texture bothers you, or leave it on for added nutrients). In a large bowl, toss eggplant together with olive oil and Gochujang Paste to evenly coat. Spread onto a baking sheet and cook for 15 minutes, stirring up the eggplant once during cooking, until soft and slightly browned. Switch oven to broil, move eggplant to top rack, and watch closely for a few minutes until the edges begin to crisp up.
- Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.
- Assemble: Spoon eggplant filling and coleslaw onto tortillas. Top with your favorite toppings, like cilantro, sliced avocado, kimchi, and a squeeze of fresh lime juice.