Mango Peanut Tempeh Tacos
Rating
4.9 out of 5 stars
(13)
Ingredients
4 tacos
- ½-inch strips of tempeh (about 8 strips, from 1 pkg)
- drizzle of olive oil
- splash of tamari or soy sauce
- 1 cup thinly sliced red cabbage
- squeeze of lime
- 1 mango, cubed
- ¼ cup scallions
- 1 avocado, sliced
- sriracha (optional)
- salt and pepper
- 4 corn or flour tortillas
- ⅓ cup coconut milk (full fat or light, from a can or box)
- 2 tablespoons peanut butter
- 2 teaspoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon sriracha
- optional - minced garlic and/or ginger
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Preparation
Step 1
Drizzle tempeh strips with olive oil and tamari. Set aside to marinate while you prep everything else.
Step 2
Mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
Step 3
In a small bowl, toss red cabbage with a squeeze of lime and a pinch of salt.
Step 4
Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes on each side, until golden brown.
Step 5
Assemble tacos with tempeh strips, red cabbage, mango, scallions, avocado slices and cilantro. Serve with coconut peanut sauce, limes and sriracha on the side.
Step 6
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Chef's notes
Feel free to substitute the tempeh with any protein you like – the toppings are really the star here.
