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16Ingredients
30Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. gochujang (Korean chili paste)
- 1 Tbsp. rice wine vinegar
- 2 tsp. lower sodium soy sauce (or tamari)
- 1 tsp. honey
- 1 Tbsp. vegetable oil
- 1 globe eggplant (small, or 2 medium Japanese eggplants, sliced into strips)
- 2 portobello mushroom caps (sliced into strips)
- 1/3 cup kimchi (refrigerated, undrained)
- 1/4 cup Plain Whole Milk Greek Yogurt
- 1 Tbsp. mayonnaise
- sea salt
- freshly ground black pepper
- 8 corn tortillas (toasted)
- English cucumber
- fresh cilantro
- kimchi
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Reviews(1)
Wil 2 years ago
These are awesome. A veggie taco option that feels meaty thanks to the preparation of the eggplant and mushrooms.