Sweet and Spicy Korean Mushroom Taco with Pickled Slaw

The 5th recipe to indulge in as part of the #acommonplate recipe swap challenge, comes courtesy of Michelle of @thevibrantkitchen. Michellehas given us the gift of a ‘Sweet & Spicy Korean BBQ Tacos with Pickled Slaw & Radish Salad’. You can find the original recipe below under “Michelle’s Recipe” or you can follow “Margaret’s Version”, which has a few changes to the original recipe. I have tried to eliminate most sugars and grains though some could not be avoided.

I would also like to remind you all that this challenge was organised by @Kayonreynalls and @thesupperclubmag and if you would like to participate just contact Kay via her instagram page.

Now to discuss these tacos. A few words that come to mind include scrumptious, delicious, luscious, flavourful, exquisite, gourmet and simply YUM! Who knew a fusion of Korean spicy barbecue and Mexican street food could create a version of tacos that is mind blowing! Do not think that the number of steps makes this a hard recipe. Trust me, it is quite simple and well worth the little effort. Thank you once again to @thevibrantkitchen for opening my palette to these wondrous flavours. Enjoy everyone x


Part 1: Pickled Slaw

¼ head red cabbage, finely shredded

½ cup apple cider vinegar

2 tablespoons maple syrup

1 cup filtered water

1 teaspoon sea salt

½ red chilli thinly sliced, seeds removed if preferred

½ lime sliced into thin slices

In a pot add the cabbage, apple cider vinegar, water, sea salt, chilli slices and maple syrup. Bring to boil. Reduce heat and simmer for 3 minutes. Allow to cool for 10 minutes and then place in mason jars and top with slices of lime.

Note: This is enough for double the amount required for the recipe. You can store the remainder in the jars and in the fridge for up to 2 weeks and use it in salads, with rice or on bread.

Part 2: Toppings

1 large avocado, peeled and cubed

juice of ½ lime

½ cup coriander, finely chopped

3-4 radishes, thinly sliced

1 tablespoons sesame seeds (preferably unhulled)

sea salt / freshly ground pepper

Place avocado in a bowl and squeeze the lime juice all over. This prevents it from browning and adds flavour. Then season with sea salt and pepper.

Prepare the coriander, radishes and sesame seeds in serving bowls as well. Set aside.

Part 3: Korean BBQ Sauce with Mushrooms

¼ cup soy sauce

2 tablespoons coconut sugar

2 cloves fresh garlic, minced

1 tsp fresh ginger, grated

1 teaspoon melted coconut oil

1 teaspoon apple cider vinegar

1 teaspoon sriracha sauce

2 tablespoons tomato sauce (homemade is even better)

1 teaspoon arrowroot flour (or corn flour)

¼ cup water

250-300g oyster mushrooms, thinly sliced

In a bowl whisk together the arrowroot / corn flour and water until well combined then add this and all the other ingredients (excluding the mushrooms) together and whisk until a smooth consistency.

Add to a wide base pot the mushrooms and sauce and bring to boil. Then reduce heat and simmer for 5 minutes. Set aside.

Part 4: Tortillas

2 cups Masa Harina flour

3 tablespoons tapioca flour (or gf plain flour)

½ teaspoon sea salt

1 ¼ cups warm water (you may need more)

a squeeze of fresh lime juice

In a bowl combine together masa harina, flour, water, sea salt and lime using your hands. Knead for 30 seconds or until the dough is pliable. It should be moist enough to hold together. More water may be needed so only add a tablespoon at a time if needed.

Divide the dough into 12 balls and cover with a damp cloth as they dry quickly.

Press or roll each dough ball using a tortilla press or rolling pin and cook each side for a minute over a hot pan.

Part 5: Assemble

Assemble Korean BBQ Taco. Place on the tortilla the oyster ‘meat’ in sauce first, then the pickled slaw, avocado, radish, coriander, sesame seeds and a squeeze of lime (optional to add slices of fresh chilli).


Below is the recipe I received from Michelle which is the original recipe.



korean bbq sauce

1/3 cup soy sauce

1/2 cup brown sugar

1 tablespoon fresh ginger, minced or grated

6 cloves of garlic, minced

Black pepper to taste

1 teaspoon coconut oil

1 tablespoon rice wine vinegar or apple cider vinegar

1-2 tablespoon Sriracha, to taste

2 tablespoons Montana Mex Ketchup or any other organic ketchup, homemade is always divine

1/2 cup water

1 tablespoon cornstarch or arrowroot starch


1 tablespoon coconut oil

1 can (1 lb) jackfruit, drained and rinsed and pre shredded removing any lingering seeds

15-20 blue corn tortillas ( recipe follows)

1 radish or purple daikon, thinly sliced


black sesame seeds (Optional)

1 lime, cut into small wedges

for pickled cabbage and radish avocado topping

1 small head red cabbage, chopped into smaller pieces

1 cup apple cider vinegar

1 cup filtered water

2 teaspoons sea salt

1 tablespoon coconut or cane sugar

lime slices

handful of peppercorns + any additional seasoning like cumin seeds or jalapeno, I love some red chiLli flakes! Whatever calls to you!

1 small bunch of radishes

1 avocado


Salt, pepper, lemon or lime

blue corn tortillas

2 cups blue corn masa harina

2 to 3 tablespoons gluten-free flour

½ teaspoon salt

1¼ warm water (you may need more depending on the consistency of your masa)

A squeeze of fresh lime



1. Add soy sauce, brown sugar, ginger, garlic, black pepper, coconut oil, vinegar, Sriracha, and ketchup to a bowl. Whisk well.

2. In a small bowl, whisk together water and cornstarch. Once well combined, add to the BBQ sauce mixture and mix with a whisk.


1. Heat oil in a large saucepan on medium heat. Add drained and rinsed jackfruit with your BBQ sauce. Stir until the jackfruit is completely coated. Bring to a boil, then lower the heat and simmer for about an hour and a half on low heat. Stir every 20 minutes and add 1/4 cup of water if it gets too dry. You want it to be sticky and resemble pulled pork.

2. Heat a small skillet over low heat. Toast the tortillas for 5 seconds on each side to warm them up. Top with Korean bbq jackfruit, shredded cabbage, a few slices of radish, few leaves of cilantro, and a sprinkle of black sesame seeds. Assemble the rest of the tacos and serve with a wedge of lime.

pickled cabbage

1. In a pot, add the vinegar, water, sea salt, sugar and peppercorns + any of your preferred additions. Stir together. Bring to a boil for 4 minutes.

2. Add in the shredded red cabbage, and allow to boil for 2 minutes with the red cabbage.

3. Remove from heat, let cool for 1 minute and then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices and mix to combine.

4. Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours develop and become AMAZING.

radish and avocado topping

1. Combine your chopped radishes, avocado cubes, cilantro, lemon or lime juice, salt and pepper and toss to combine. This is meant to be cooling but if you like heat you can add some roasted Jalapeno to make it like a salsa!

make the blue corn tortillas

1. In a medium bowl, whisk or stir together the masa and flour, if using, and salt.

2. Add the water and lime. Mix, using your hands, until all the ingredients are well-blended. Knead for 20 to 30 seconds until the dough is pliable. The dough should be moist enough to hold together. Add warm water, 1 tablespoon at a time, if needed.

3. Divide the dough into 12 golf ball–size orbs, shaping with your hands. Place each dough ball in a bowl and cover with a damp towel to keep moist.

4. Press or roll each dough ball using a tortilla press or rolling pin and cook on a hot griddle or comal.

The photo below is photographed by Michelle from @thevibrantkitchen

I have added this image so you can see what the blue corn tortillas look like xx

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