Zucchini Kimchi Tacos
- 1 tablespoon neutral coconut oil
- 1 small to medium carrot - shaved
- 2-3 small to medium zucchini - spiralized or julienned
- about 1 cup kimchi, or more to taste
- ½ cup cooked chickpeas (from part 1, optional)
- 1 avocado - cubed
- handful cilantro leaves - for serving
- tortillas of choice (corn for gluten-free) - for serving
- Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix.
- Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-summer-meal-plan-part-2/
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