hand holding tacos on white plate with lime and cucumber

As a registered dietitian specializing in gut health, I love to use kimchi in recipes for added nutrition and these vegan tacos are no exception. They’re packed full of fibre, protein and anti-inflammatory properties. Best part? They come together in 20 minutes or less!

Kimchi Tacos???

Here in Canada, a lot of us grew up with the classic Tex-Mex style taco from the kits. Which of course is not a traditional Mexican-style taco…and neither is this one. LA Chef Roy Choi set the food world on fire with his Korean fusion taco truck about a decade back. Nowadays, kimchi tacos are firmly a thing but since I had yet to encounter a good plant-based version, I just went ahead and created my own. 

Chickpeas a great neutral foil for any flavour you wish – but they are also a bit problematic for a taco as they are likely to roll right out of the tortilla, so I took a page from my chickpea scramble and smashed em into a delicious little umami bomb laced with tamari and then layered them with garlicky, spicy kimchi and added in a drizzle of avocado lime crema.

These are not like any taco you’ve tasted – in the best possible sort of way. They pack plenty of fibre, protein and healthy fats. Garlic and ginger are anti-inflammatory all stars. I’ve added fermented foods and some greens. That’s what I can a nutrient-dense win.

And minus the kimchi, even my kids loved them! Bonus.

More delicious vegan tacos + stuff

hand holding tacos on white plate with lime and cucumber

Spicy Kimchi Tacos with Smashed Chickpea

4 Servings
Total Time: 30 minutes
Kimchi in a taco is a VERY good idea! Spicy, garlicky kimchi and umami-spiked chickpeas make a ridiculously good vegan taco in just 30 minutes. Top with your fave toppings and serve with a simple cucumber salad – or tater tots. You do you.
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Ingredients

Smashed Chickpeas

  • 3 tbsp gluten free tamari
  • 2 tsp sesame oil
  • 1 tsp pure maple syrup
  • 1-2 tsp Sriracha
  • 2 tbsp avocado oil
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • 2 398 ml cans chickpeas

For Serving

  • 8 corn tortillas
  • 1 cup cilantro, chopped
  • ½ cup vegan kimchi, chopped
  • avocado crema
  • 1 lime, quartered
  • 2 radishes, thinly sliced on a mandolin
Imperial – Metric

Instructions 

  • In a small bowl, whisk tamari, sesame oil, maple syrup and Sriracha. Set aside.
  • Heat avocado oil in a large skillet over medium heat, then add carrot and cook for three minutes, stirring occasionally until it begins to turn golden brown. Add garlic and ginger, stirring frequently for one minute.
  • Add the chickpeas and smash with the back of a fork until ¾ of the chickpeas have been smashed. Turn off the heat and stir in sauce until well combined.
  • In a small blender or bullet, add the avocado, water, lime juice, salt and cumin and blend until well combined. Use additional water as needed to adjust consistency if you want a more drizzle-able crema.
  • To serve, divide chickpea mixture among 8 corn tortillas. Top each taco with 1 tbsp kimchi, drizzle with avocado crema and add cilantro and radishes. Serve two tacos with a lime wedge.
Cuisine: Korean, Mexican
Course: Main Course
Author: Desiree Nielsen, RD

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