Walnut Stuffed Korean Street Tacos

DESCRIPTION

Healthy California Walnuts make a bold stand-in for meat in these easy and delicious Walnut Stuffed Korean Street Tacos.  A spicy chili crema, marinated veggies, and an extra handful of walnuts crown a bed of walnut “meat” covered in gochujang sauce.  Your family will flip for this healthy street food fave!

Total Time
30 Mins
Serves
8
Serving Size
1 Taco
Meal
Dinner Lunch

Total Time

Prep Time
30 Mins
Cook Time
0 Mins
Total Time
30 Mins

Nutrition

Calories
390 cal
Total Fat
27 g
Polyunsaturated Fat
17 g
Cholesterol
0 mg
Sodium
650 mg
Carbohydrates
30 g
Dietary Fiber
5 g
Protein
11 g

Ingredients

  • 8 taco-sized whole wheat tortillas
  • 1 bunch cilantro
  • 2 fresh limes, cut into wedges
  • 1/2 Cup California walnut halves

For the Walnut meat:

  • 2 Cups California Walnut halves
  • 2 Tablespoons gochujang sauce
  • 2 Tablespoons sesame oil
  • 2 Tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger

For the marinated vegetables:

  • 4 green onions
  • 2 Tablespoons seasoned rice vinegar
  • 1 Tablespoon honey
  • ¼ English cucumber, sliced thin
  • 1 watermelon radish, sliced thin
  • 1 Cup matchstick carrots
  • fresh cayenne peppers, sliced thin (optional)
  • 1 ½ teaspoons black sesame seeds

For the Crema:

  • 1 Cup Greek yogurt
  • 1 Tablespoon hot chili sauce
  • 1/4 teaspoon sea salt

Preparation

1.  To prepare the walnut meat, place the 2 Cups of walnuts into a food processor and pulse to coarsely chop.  Place a skillet over medium heat and add the gochujang sauce, sesame oil, soy sauce, garlic, and ginger.  Add the walnuts and stir.  Turn down to low heat, cover, and keep warm.

2.  Next, prepare the vegetables.  Cut the white parts off the green onions and discard.  Slice the green parts into thin strips and place them in a bowl of ice water.  This will cause them to curl.  Place the vinegar and honey into a bowl and stir.  Add the cucumber, radish, carrots, peppers, and sesame seeds.  Stir to combine.

3.  Make the crema by mixing the yogurt with the chili sauce and salt.

4.  Warm the tortillas.  Scoop 1/8 of the walnut meat into each tortilla.  Spoon the crema on top of the walnut meat.  Add a handful of marinated vegetables and a few of the curled green onions.

5.  Finish the tacos by topping them with sprigs of cilantro, a squeeze of lime juice, and the remaining California walnut halves.  Enjoy!