Mango Peanut Tempeh Tacos

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Love & Lemons

Rating

(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

American Vegetarian Dinner Sautéing ...

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Preparation

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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.

Chef’s notes

Feel free to substitute the tempeh with any protein you like – the toppings are really the star here.

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Ingredients

Seasonal Recipes

Skill Level

other

Mango Peanut Tempeh Tacos

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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