Oxtail and Kabocha soup is a traditional Vietnamese soup that I grew up with. It was one of my favorite dishes as a child and it still is today. My mom has been a vegan for many years so I’ve had to learn to create this dish as an adult. If you haven’t had it before you would be amazed how delicious it is. It’s incredibly tender and flavorful. The combination of oxtail and kabocha is very balanced. The beef is rich and savory while the Japanese pumpkin is sweet and tender. I wanted to take this traditional comfort meal and make it accessible and modern. Here in Southern California – fusion cuisine is very popular. I’ve seen kim chee quesadillas and carnitas French fries so why not oxtail and kabocha tacos? I tested the recipe and combination with my family and co-workers. I’m happy to report back that it’s a winner!
The best part is this dish comes together really easy with the help of an electric pressure cooker. If you don’t have a pressure cooker you can cook it on the stove top until tender or in a slow cooker. The tacos are topped with crunchy and refreshing red cabbage, tangy pickled carrots and daikon and a generous helping of sriracha infused Mexican crema. I serve the tacos with a side of cilantro lime jasmine rice and a couple wedges of lime. It’s an Asian inspired taco that is so satisfying. The flavors and texture just go incredibly well together.
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