#11 Kimchi Taco Ⓥ

About the dish:

A delicious Taco Recipe. Focused on a delicious variety of vegetables and Kimchi as Filling. 
 Done in 45 minutes.





  • 5 tablespoons of chopped Kimchi (tip: try to use the root part for better texture) 
  • 12 Taco shells (Hard shells or soft shells, go with your preference) 
  • 1 can of black beans (or 1 cup cooked) 
  • 1 can of corn 
  • 1 can of lentils (or 1 cup cooked) 
  • ½ cucumber diced to bean size pieces (tip: leave stripes of skin on to prevent dehydration) 
  • ¼ Iceberg lettuce 
  • 1 avocado sliced 
  • 3 garlic cloves minced 
  • 1 onion diced (same as cucumber) 
  • 12 cherry tomatoes diced 
  • 2 paprikas diced (same as cucumber)
  • ½ eggplant sliced lengthwise 
  • Fresh coriander (cilantro) to taste 
  • Spices:
  • ¼ tsp coriander powder 
  • ¼ tsp black pepper 
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika powder 
  • ¼ tsp cumin 
  • 1 ½ tbsp sesame oil 
  • 1 tbsp of any vegetable oil 
  • Half cut lime 
  • 1 avocado sliced 
  • Optional:Cheese of your choice




1. If you’re using canned beans, lentils and corn, rinse them out in running water through a strainer and let it drain out water. 

2. Put beans, corn and lentils in a large bowl and add all the spices (coriander powder, cayenne, black pepper, paprika and cumin). * Tip: start with smaller quantities and adjust along the way. 

3. Squeeze some lime juice from a half cut lime into a bowl (and save the lime for later to sprinkle onto the tacos). Give it a good stir. 

4. Add diced vegetables: tomatoes, onions, paprika, cucumber) to the mix. 


Kimchi salsa: 

1. Heat up 1 tbsp of vegetable oil in a pan on a medium high heat and once hot, pan fry Kimchi with 1 tbsp of corn and 1 tsp of minced garlic for 3-5 minutes. 

2. Turn off the stove and add 1 tbsp sesame oil. 

3. Give it a good stir and set aside into a separate bowl. 



1. Bring the same pan to medium high heat and toss in the eggplant. Turn down the heat once soft and add ½ tbsp sesame oil. 

2. Set aside into a separate bowl. 

3. Cut the lettuce, wash and let it dry. 

4. Prepare the avocado. Serve in separate bowls.  



Created by:

This recipe has been created by The Table for Kimchi in collaboration with Farmed Today.

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