Korean BBQ Tacos

Korean BBQ Tacos with Sesame Coleslaw

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.

Yield: 8 Servings

Ingredients

For the Sesame Coleslaw:

2 cups shredded cabbage

2 teaspoons sesame seeds

¼ teaspoon red pepper flakes

¼ cup rice vinegar

2 tablespoons sesame oil

For the Spicy Korean BBQ Sauce:

3 tablespoons soy sauce or tamari
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons agave nectar
1/2 teaspoon powdered ginger
1 tablespoon garlic, minced
10 ounces roasted red peppers
1 cup water
1 tablespoons red chile flakes
2 teaspoons black sesame seeds
3 tablespoons (about 3 stalks) finely chopped green onions

Roasted Corn Pico

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

For the Tacos:

1 large eggplant, cubed*

1 zucchini, cubed*

1 yellow squash, cubed*

1 recipe Spicy Korean BBQ Sauce (above)

1 recipe Sesame Coleslaw (above)

1 recipe Roasted Corn Pico (above)

1 recipe Sesame Sriracha Sauce

Street size corn tortillas, grilled

Lime wedges

Sesame seeds (black and white)

*The beauty of this recipe, is that you can use pretty much ANY vegetables!

Method

To make the Sesame Coleslaw, add all ingredients to a bowl and toss to coat. Keep chilled until ready to serve. The cabbage gives this slaw a nice crunch while the sesame oil brings umami and depth.

To make the Spicy Korean BBQ Sauce, 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. Makes just under 3 cups. 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.

To make the Roasted Corn Pico, add all ingredients to a bowl and toss to mix. Keep chilled until ready to serve. 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. Sweet roasted corn balances the spicy peppers in this refreshing salsa that also makes a great addition to green salads.

To make the Tacos, 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.

Enjoy!