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20-Minute Kimchi Tempeh Tacos
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Looking for an easy, Asian-inspired taco recipe sure to please your tastebuds and leave your stomach feeling nice and full? These Kimchi Tempeh Tacos will do just that.
Course
Main Dishes
Cuisine
Korean, Mexican
Keyword
kimchi tacos, korean tacos, tempeh tacos, vegan tacos, vegetarian tacos
Diet
Dairy-Free, Vegan, Vegetarian
Occasion
Cinco de Mayo, Game Day
Time
30 minutes or less, 45 minutes or less
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
6
tacos
Calories
336
Author
Sarah Bond
Ingredients
Taco Filling
Tempeh Taco "Meat"
click for recipe
1
cup
chopped kimchi
175 g
1
avocado
Handful
cilantro
6
small tortillas or taco shells
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
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:
1
taco
|
Calories:
336
kcal
|
Carbohydrates:
25.2
g
|
Protein:
9.9
g
|
Fat:
22.6
g
|
Saturated Fat:
5.2
g
|
Cholesterol:
7
mg
|
Sodium:
550
mg
|
Potassium:
457
mg
|
Fiber:
3.6
g
|
Sugar:
1.8
g
|
Calcium:
85
mg
|
Iron:
2
mg