Spice up “Taco Tuesday” with the spicy and sour taste of kimchi , the perfect punch of flavor to accompany sautéed summer zucchini, tofu and peanuts, in this” clean eating” taco recipe. So easy, and only one pan needed. You can have dinner on the table in less than 30 min. {GF, Vegan}
Have you noticed there seems to be a big fascination with fermented foods lately ? (kimchi, lassi, kombucha, kefir , yogurt etc.) What is all this fuss over the ancient form of preserving food ?
Fermented foods are more than just a trend, they have been shown to have some properties that are good for your health, primarily digestive health. The process of fermentation creates beneficial microorganisms (probiotics) that help the body with digestion, as well as boosting immunity .
So what exactly is kimchi you ask? Kimchi is a traditional Korean side dish made by fermenting cabbage (and sometimes other vegetables like radish) and spices (including garlic, salt, vinegar and chile peppers) Typically it has a spicy and sour taste.
That spicy and sour taste is what gives theses tacos BIG flavor. Fresh summer veggies like zucchini and chard are sautéed in sesame oil and mixed with kimchi (adjust the amount to suit your taste….more for a spicier, less for a more mild taste) and topped with crunchy peanuts and cilantro.
To get the most probiotic health benefits from kimchi, look for varieties that say “unpasteurized” (the heat from pasteurization kills some of the good bacteria) “naturally fermented” or “raw”.
Vegetarian and vegan versions of kimchi are available just read the labels and make sure you are not buying a version with a fish paste (sometimes called Bonita) that is used in some brands .
Every brand of kimchi has their own proprietary recipe/spices so if you’ve tried kimchi in the past and it wasn’t your thing, maybe try another brand. Your belly will thank you!
Looking for other ways to enjoy kimchi...Here are a few ideas:
Kimchi Bacon Quesadillas from sharedappetite.com
Healthy Homemade Kimchi Ramen from divinehealthyfood.com
Korean Kimchi Burger (vegan) found on OhMyVeggies.com
** adapted from Clean Eating Magazine (March 2015 issue - Kimchi Tacos, pg. 15)
Kimchi Tacos
Ingredients
- 1 tablespoon sesame oil
- 1 cup tofu drained and diced
- 1 tablespoon reduced sodium tamari or soy sauce
- 2 large diced zucchini
- 2 large leaves Swiss chard stems removed and thinly sliced
- 4 scallions sliced
- pinch of cayenne to taste
- fresh ground pepper to taste
- 1 cup kimchi drained
- 8 6- inch corn tortillas
- juice of 1 large lime
- chives cilantro, raw unsalted peanuts for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat. Add tofu and cook for 3 min. (or longer if you like your tofu firmer- I cooked mine for approx. 8 min). Add tamari, zucchini, Swiss chard, scallions, cayenne and pepper. Cook until vegetables are tender (approx. 5 min.).
- While vegetables are cooking, warm the tortillas in the microwave . Place one tortilla on a microwave safe plate and cover with a moist paper towel, layer another tortillas and then another moist paper towel. Continue until you have four tortillas (paper towel on top) and heat for 30 seconds. Repeat with the other 4 tortillas.
- When vegetables are tender, mix in kimchi and remove skillet from heat. Divide and spoon tofu mixture into 8 tortillas. Squeeze the juice of lime , and garnish with chopped chives, chopped cilantro leaves and raw unsalted peanuts.
Emily
I love kimchi! Thanks for the reminder that I need to make some kimchi tacos ASAP! I love that you paired it with my other summer favorite: zucchini!