Korean Street Tacos

I've never had Korean tacos before but I always thought they sounded good. These street tacos are my first attempt and I think I pretty much nailed it! Each bite has a perfect combination of sweet, salty, tangy, crunchy, spicy and creamy.

Quick pickled English cucumbers, orange and red pepper chilled savoy cabbage salad, red onion salsa, blood oranges, fresh avocado and Korean BBQ tofu.

Tofu Marinade
1 tbl toasted sesame seeds
2 garlic cloves, smashed
1/3 cup shoyu
2 tbl agave nectar
1 tbl mirin
1 tbl sesame oil
1 tbl water
3 thin slices of fresh garlic
1/4 cup roughly chopped scallions, green parts only
1 tsp red pepper flakes
16 oz extra firm tofu, drained, pressed and cut into small cubes

Combine all of the ingredients except the tofu and blend until smooth. Pour over the tofu and marinate for at least one hour to overnight.
Preheat the oven to 400. Lay the tofu in a single layer on a greased baking sheet with a light drizzle of the remaining marinade. Roast for 25-30 minutes until browned and crisp on the edges.

Pickled Cucumbers
1/2 thinly sliced english cucumber (2 cups)
2 tbl rice vinegar
1 tbl cane sugar
1 jalapeno, thinly sliced
sea salt to taste
1/2 tsp black sesame seeds (optional)

Combine all of the ingredients and chill, marinating for 30 minutes to 1 hour. The longer it sits the softer the cucumber will become. I like the cucumber to be crisp still so I only let it sit for 30 minutes. Sprinkle with sesame seeds.

Korean Street Tacos
1/4c fresh chopped cilantro
1/2 cup small dice red onion
juice of 1 lime
6 mint leaves, thinly sliced
1 tbl extra virgin olive oil
sea salt
1/2 savoy cabbage, cored, thinly sliced or grated
1/2 tsp red pepper flakes
1 tsp orange zest
juice of 1 orange
1 tbl sesame oil
1 avocado, thinly sliced
1 blood (or navel) orange, supremed
10-6" flour tortillas

In a small bowl combine the cilantro, red onion, lime juice, mint leaves, olive oil and salt to taste. Mix and let sit for 30 minutes.
In another bowl combine the cabbage, red pepper flakes, orange zest, juice and sesame oil. Mix and let sit for 30 minutes.
Warm the tortillas in the oven.

Taco assembly
In each taco add some tofu, pickled cucumbers, red onion & cilantro salsa, cabbage, avocado and orange slices. Sprinkle with a bit of sea salt and serve.