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
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