6 taco-size corn or flour tortillas, lightly toasted
1 cup shredded lettuce or cabbage
1/2 cup matchstick carrots
1/4 cup chopped red onions
3 tbsp ranch dressing
2 tbsp kimchi brine
1 tablespoon toasted sesame seeds (optional)
Lime wedges for serving
Instructions
In a bowl, combine Korean BBQ sauce and water.
Add the crumbled tempeh to the marinade and let it sit for about 15-20 minutes to absorb the flavours.
Heat a pan over medium heat and add the marinated tempeh. Cook for about 7-10 minutes, stirring occasionally until the tempeh is slightly browned and crispy.
Warm the tortillas in a separate pan or in the oven according to package instructions.
Assemble your tacos by placing a spoonful of the cooked tempeh onto each tortilla.
Top the tacos with shredded cabbage, matchstick carrots, chopped red onions, and toasted sesame seeds.
In a small bowl, combine ranch dressing and kimchi brine to make the Korean dressing. Then drizzle the dressing over the tacos.
Squeeze fresh lime juice over the tacos for added zest.
