Korean Eggplant and Mushroom Tacos with Kimchi Cream

DISHING OUT HEALTH
16Ingredients
30Minutes
Calories

Ingredients

US|METRIC
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons lower sodium soy sauce (or tamari)
  • 1 teaspoon honey
  • 1 tablespoon 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 tablespoon mayonnaise
  • sea salt
  • freshly ground black pepper
  • 8 corn tortillas (toasted)
  • English cucumber
  • fresh cilantro
  • kimchi
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