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
  1. 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.
  2. 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/