Korean Veggie Tacos with Kimchi Cream

Mixing up this Taco Tuesday with Asian flavors

Easy, Savory and DELISH!

I wanted to try something new for Taco Tuesday and this recipe from my friend Jamie at Dishing Out Health fit the bill perfectly.

It’s still a super quick and easy to make taco but an unexpected and amazing flavor combo!  That’s what I love about tacos.. really anything goes. And this mix is delicious.

The details… Hearty eggplant and portobello mushrooms cooked up in a sweet and savory Korean sauce and topped with an unbelievable kimchi cream (that took literally minutes to make).  Plus some extra kimchi, crispy cucumbers and fresh cilantro… it is a packed with flavor and dreamy!

Jamie always shares the most interesting flavor combos and this one did not disappoint!

Scroll down for recipe.

Korean Veggie Tacos with Kimchi Cream

Recipe

Click here for the recipe from Dishing Out Health.  I followed the recipe exactly just using gluten-free corn tortillas.

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