Korean-Inspired Enoki Mushroom Tacos
Indulge in the vibrant flavors of these Korean-Inspired Enoki Mushroom Tacos. Crispy enoki mushrooms are seasoned with aromatic spices and fried to golden perfection, then paired with tangy quick-pickled red cabbage, creamy avocado, and spicy gochujang mayo. Wrapped in warm corn tortillas and garnished with fresh spring onions and lime wedges, these tacos offer a delightful fusion of textures and tastes. Perfect for a plant-based meal that’s both satisfying and bursting with flavor.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
Ingredients
Units
Scale
- 400g (about 14 oz) enoki mushrooms, cleaned, bottoms trimmed, and cut into quarters
- 1L rapeseed oil, for frying
- 1 teaspoon five spice
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 cups tempura flour
- 2 cans coconut milk, adjusted for consistency
- 2 cups rice flour, for coating
- Salt and pepper, to taste
- Corn tortillas
- Spring onions, sliced
- 1 avocado, cubed
- Lime wedges and optional pickled jalapeños for garnish
Gochujang Mayo:
- 2–4 tbsp vegan mayo
- 1 tsp Gochujang paste
Quick Pickled Red Cabbage:
- 1/4 red cabbage, thinly sliced
- 1/2 cup rice vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons sesame oil
Instructions
- Quick Pickled Red Cabbage:
- In a bowl, mix rice vinegar, maple syrup, and sesame oil until the sweeteners dissolve.
- Add the thinly sliced red cabbage, ensuring it’s fully submerged in the mixture.
- Set aside to pickle for at least 30 minutes.
- Prepare the Batter:
- In a large mixing bowl, combine the tempura flour, five spice, smoked paprika, garlic powder, salt, and pepper.
- Gradually mix in the coconut milk to achieve a pancake batter consistency.
- Fry the Mushrooms:
- Heat rapeseed oil in a deep pan or fryer to around 180°C (350°F).
- Coat the enoki mushrooms in the batter, ensuring they are evenly covered.
- Dredge the coated mushrooms in rice flour.
- Fry the mushrooms in batches until golden brown and crispy, about 2-3 minutes per batch. For extra crispiness, fry them again for a minute after the initial frying.
- Remove and drain on paper towels to remove excess oil.
- Prepare the Gochujang Mayo:
- In a small bowl, mix vegan mayo with Gochujang paste until well combined. Adjust the amount of Gochujang paste to your preferred spice level.
- Assemble the Tacos:
- Warm the corn tortillas on a dry skillet or in the oven.
- Spread a layer of gochujang mayo on each tortilla.
- Top with crispy enoki mushrooms, pickled red cabbage, avocado cubes, and sliced spring onions.
- Garnish with lime wedges and optional pickled jalapeños.
Serving Suggestion: Serve these Korean-inspired enoki mushroom tacos immediately, and enjoy the delightful combination of crispy mushrooms, tangy pickled cabbage, creamy avocado, and spicy gochujang mayo.
Nutrition
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g