Kimchi Tacos with Gochujang Aioli

Kimchi Tacos with Gochujang Aioli

Spicy, savory, smoky tempeh tacos with super healthy kimchi and homemade Gochujang aioli are weeknight easy (make the aioli ahead), but so flavorful you'll go back for seconds (or thirdsies!) Vegan, gluten-free.
Course Main Course
Cuisine American
Keyword kimchi tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 tacos
Author Karen Gibson


for the Gochujang Aioli

  • 1/2 cup vegan mayo or homemade cashew cream
  • 2 tablespoons Gochujang sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons spicy brown mustard

for the Tacos

  • 6 ounces smoky tempeh(sometimes called "fakin bacon") sliced into strips 1/4" thick by 2" long.
  • 1 cup Kimchi well-drained*
  • 1 avocado peeled and cubed
  • 6 corn tortillas warmed**
  • green onions sliced for garnish
  • cilantro minced, for garnish


make the Gochujang Aioli

  • Whisk together the aioli ingredients until completely combined. Set aside.

make the tacos

  • Heat the smoky tempeh according to package directions (usually: pan fry over medium heat until slightly crispy).
  • Divide the tempeh strips among the warmed tortillas.
  • Spoon kimchi over the tempeh.
  • Top with avocado and green onions.
  • Drizzle the aioli on top - it's spicy so use more or less according to your preferences.
  • Garnish with cilantro, and serve


* drain the kimchi in a wide mesh sieve over a bowl, then return the drained juice to the jar to keep the remaining kimchi covered with liquids.
** follow the package directions to warm the tortillas. Or, stack them on a microwaveable plate separated by damp paper towels, and heat on high for 20 seconds, and wrap in foil to hold.