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Tempeh Tacos

Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh‚ but small tortillas or hard shells can also be used in their place.


2 large ripe Mangos, peeled and diced
2 tsp Navitas Organics Goji Berries
2 Green Onions, white and green parts thinly sliced
1 Anaheim Pepper, minced
½ tsp Navitas Organics Camu Powder
2 tsp Agave Nectar
zest and juice of 1 Lime
1 large Avocado, peeled and diced
8oz Tempeh
¼ tsp Chipotle Powder
¼ tsp Cinnamon Powder
2 Tbsp Coconut Oil
½ cup fresh Cilantro Leaves
10-12 large Butter Lettuce Leaves
Sea Salt and Black Pepper


Make the salsa: In a mixing bowl, toss the mango, Goji Berries, green onions, Anahiem pepper, Camu Powder, agave, lime zest and juice, and ½ teaspoon sea salt together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour.

In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a medium pan over medium-high heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.

To assemble tacos, lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.

Makes about 12 tacos


Submitted by Julie Morris