Photography by Michelle Gerrard-Marriott

Photography by Michelle Gerrard-Marriott


Sweet & Spicy Korean BBQ Tacos with quick Pickled Slaw & Radish Salad

by Michelle Gerrard - Marriott | @thevibrantkitchen

Almost every memory of childhood I have is based around the kitchen. Pressing tortillas, making folds with my fingertips in empanada dough, grinding chilies.  I love this recipe because although it pays homage to my roots it also plays with flavors from various cultures. Jackfruit done up in the sticky, Korean bbq sauce becomes almost identical to pulled pork. I have tricked more than one omnivore. I hope you love this recipe as much as I do and if you have kids let them help press the tortillas! They will remember forever. 💕

Remember to use #acommonplate or #plateincommon, tag myself @Kayonreynalls, Michelle @thevibrantkitchen and of course @thesupperclubmag! And feel free to invite a few of your friends to join in!





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 comal or griddle.