The key to a great taco is making sure you have the right combination of flavors and textures. Something Crunchy, something soft. Something hot and something cool.
1 large eggplant, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 recipe Spicy Korean BBQ Sauce (below)
1 recipe Sesame Coleslaw (below)
1 recipe Roasted Corn Pico (below)
1 recipe Sesame Sriracha Sauce (below)
Street size corn tortillas, grilled
Lime wedges
Sesame seeds (black and white)
In a large pan or wok, add cubed vegetables and Spicy Korean BBQ sauce.
Cook until vegetables are soft and tender. Lower heat to keep warm while assembling your tacos.
To assemble the tacos, start with 2 grilled tortillas.
Add a layer of Coleslaw, then top with Vegetables.
Add a generous pile of corn salsa and then drizzle liberally with Sesame Sriracha Sauce.
Garnish with a sprinkling of sesame seeds and serve with a wedge of lime.
Sesame Coleslaw
The cabbage gives this slaw a nice crunch while the sesame oil brings umami and depth.
2 cups shredded cabbage
2 teaspoons sesame seeds
¼ teaspoon red pepper flakes
¼ cup rice vinegar
2 tablespoons sesame oil
Add all ingredients to a bowl and toss to coat.
Keep chilled until ready to serve.
Creamy Sesame Sriracha Sauce
This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.
12 ounces soft silken tofu
½ cup vegetable oil
¼ cup sesame oil
1 tablespoon minced garlic
3 tablespoons Sriracha Sauce
2 tablespoons rice vinegar
½ teaspoon mustard seed
½ teaspoon sea salt
Add all ingredients to a blender and blend until silky smooth.
Keep refrigerated until ready to serve.
Roasted Corn Pico
Sweet roasted corn balances the spicy peppers in this refreshing salsa that also makes a great addition to green salads.
2 ears roasted corn, cooled and removed from the cob
2 fresh jalapenos, finely diced*
1 red bell pepper, finely diced
2 tablespoons fresh lime juice
½ cup finely diced Maui Onion
½ cup chopped cilantro
1 tablespoon minced garlic
¼ teaspoon cayenne pepper
sea salt, to taste
*If you like a spicier salsa, replace the bell peppers with Anaheim chilies. If you prefer a milder salsa, replace the jalapenos with Anaheim chilies.
Add all ingredients to a bowl and toss to mix.
Keep chilled until ready to serve.
Add all ingredients to a bowl and toss to combine. Keep chilled until ready to serve.
Spicy Korean BBQ Sauce
This sassy barbecue sauce has no tomatoes! It gets its red color from roasted red peppers. You can roast your own peppers for this recipe or use ones already roasted and packed in water.
3 tablespoons (45 ml) soy sauce or tamari
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) agave nectar
1/2 teaspoon powdered ginger
1 tablespoon (15 g) garlic, minced
10 ounces (280 g) roasted red peppers
1 cup (235 ml) water
1 tablespoons (5 g) red chili flakes
2 teaspoons black sesame seeds
3 tablespoons (about 3 stalks) finely chopped green onions
Add all ingredients except chile flakes, sesame seeds and green onions to a blender and blend until smooth.
Stir in chile flakes, sesame seeds, and green onions.
Place in an airtight container, and store in the refrigerator until ready to use.
Should last at least 2 weeks in the refrigerator.
Yield: 2 3/4 cups (650 ml)
3 tablespoons (45 ml) soy sauce or tamari
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) agave nectar
1/2 teaspoon powdered ginger
1 tablespoon (15 g) garlic, minced
10 ounces (280 g) roasted red peppers
1 cup (235 ml) water
1 tablespoons (5 g) red chili flakes
2 teaspoons black sesame seeds
3 tablespoons (about 3 stalks) finely chopped green onions
Add all ingredients except chile flakes, sesame seeds and green onions to a blender and blend until smooth.
Stir in chile flakes, sesame seeds, and green onions.
Place in an airtight container, and store in the refrigerator until ready to use.
Should last at least 2 weeks in the refrigerator.
Yield: 2 3/4 cups (650 ml)
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