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Air Fryer Korean Gochujang Jackfruit Tacos with Kimchi Slaw
Indulge in Korean-inspired air fryer jackfruit tacos topped with spicy kimchi slaw. A plant-based delight with a crispy twist. Try these for a healthy treat!
Meet your new favorite plant-based taco: Korean Gochujang Jackfruit Tacos made effortlessly in the air fryer. This dish is a bold and exciting fusion of Korean flavors with the beloved taco format, offering a deliciously spicy and tangy experience. The air fryer brings the jackfruit to a crispy perfection, delivering a satisfying texture without the need for excessive oil.
Jackfruit is an exceptional ingredient that mimics the texture of pulled pork, making it an ideal centerpiece for plant-based dishes. Combined with gochujang, a Korean fermented chili paste, the jackfruit turns into a flavor-packed filling that's both rich in umami and delightfully spicy. Paired with a crunchy kimchi slaw, these tacos are not only a treat for the taste buds but also a well-rounded meal packed with fiber, vitamins, and probiotics.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Korean
Indulge in Korean-inspired air fryer jackfruit tacos topped with spicy kimchi slaw. A plant-based delight with a crispy twist. Try these for a healthy treat!
Ingredients
- • Jackfruit (canned, in brine): 2 cups, drained and shredded
- • Gochujang paste: 2 tablespoons
- • Soy sauce (tamari for gluten-free): 2 tablespoons
- • Maple syrup: 1 tablespoon
- • Sesame oil: 1 teaspoon
- • Garlic powder: 1 teaspoon
- • Smoked paprika: 1 teaspoon
- • Corn tortillas: 8 small
- • Kimchi: 1 cup, finely chopped
- • Green cabbage: 1 cup, shredded
- • Carrot: 1, julienned
- • Rice vinegar: 1 tablespoon
- • Fresh cilantro: 1/4 cup, chopped
- • Lime: 1, cut into wedges
- • Avocado: 1, sliced (optional)
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This ensures the jackfruit gets crispy on the outside while staying tender inside.
- 2 In a bowl, combine the shredded jackfruit, gochujang paste, soy sauce, maple syrup, sesame oil, garlic powder, and smoked paprika. Mix well to coat the jackfruit evenly.
- 3 Place the seasoned jackfruit into the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through to ensure even cooking and crispness.
- 4 While the jackfruit is cooking, prepare the kimchi slaw. In a large bowl, combine the chopped kimchi, shredded cabbage, julienned carrot, rice vinegar, and cilantro. Toss well to combine and let the flavors meld.
- 5 Once the jackfruit is done, warm the corn tortillas in a pan or microwave until pliable. Fill each tortilla with a generous scoop of the crispy jackfruit and top with the kimchi slaw.
- 6 Serve the tacos immediately, garnished with sliced avocado and a squeeze of lime juice for a fresh, tangy finish.
Serving Suggestions
- • These Korean Gochujang Jackfruit Tacos are perfect on their own, but you can elevate the meal by pairing them with a side of steamed edamame or a simple seaweed salad. For a refreshing beverage, consider serving with iced green tea or a light kombucha that complements the spicy and tangy flavors of the tacos. If you're hosting a gathering, present the tacos on a platter with extra lime wedges and fresh cilantro for guests to customize their plates. These tacos are not only visually appealing but also a delightful conversation starter thanks to their unique fusion of flavors.
Storage Tips
Store any leftover jackfruit filling in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or on the stovetop to regain its crispy texture. The kimchi slaw can also be stored separately in the fridge for up to 3 days, though it's best enjoyed fresh for maximum crunch.
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