Chef level


4 servings

Prep time

2h 30min

Cook time

10 min

Total time

2h 40min

BBQ Cana Taco

400g BBQ Cana 8 pieces of wheat/corn tortilla 230g Gochu Jang Mayonnaise 450g Guacamole 400g marinated red cabbage 2 lime sectors handful of cilantro or parsley 1 chilli pod (sliced) 30 ml of olive oil Guacamole Ingredients 3 ripe avocados 1/2 red onion, chopped 1 clove of garlic, crushed 1 lime or lemon, juice salt and black pepper Gochu Jang Mayonnaise Ingredients 200g vegan mayonnaise 30g dijon mustard 10g of sugar 5g Himalayan salt 15g of lemon juice 30g Gochu Jang chili paste Marinated Red Cabbage Ingredients 1 small red cabbage, sliced 60g of apple cider vinegar 60g of sugar 60g of water 1 teaspoon of salt 1/2 tsp black pepper 5-6 spices (e.g. terania, cloves or coriander)

How to prepare?

  1. Heat a pan to medium heat and fry the tacos on the pan without adding oil.
  2. Then add oil to the pan and heat up the BBQ CANA and put it aside for a moment.
  3. For the taco filling, add previously made Gochu Jang mayo, guacamole, marinated cabbage, BBQ CANA, lime wedge and garnish with Coriander or parsley.
Guacamole Instructions
  1. Halve the avocados, remove the seeds and scoop out the flesh.
  2. Mash the avocados with a fork until you reach the desired texture.
  3. Add the chopped onion and crushed garlic.
  4. Mix all ingredients thoroughly.
  5. Add lime juice (or lemon juice) and season with salt and black pepper according to your taste.
  6. Cover the guacamole with plastic wrap, pressing it directly onto the surface of the guacamole so that it would reduce oxidation and discolouration.
  7. Let the guacamole sit for about 30 minutes in a refrigerator.
Gochu Jang Mayonnaise
  1. Mix all the ingredients in a large bowl and then put it to a refrigerator for 1 hour for the flavours to come together.
Marinated Red Cabbage
  1. Cut the red cabbage into thin slices.
  2. Heat water, apple cider vinegar, sugar, salt, pepper and spices in a small pot over medium heat.
  3. Mix until sugar and salt are completely dissolved.
  4. Place the red cabbage in a large bowl.
  5. Pour the hot marinade over the red cabbage and mix it well, making sure that the cabbage would be covered with the sauce.
  6. Let the cabbage marinate at room temperature for about 1 hour.
  7. Then cover the bowl and place it in the refrigerator for at least 4 hours or preferably overnight, so that the flavours blend completely.