Tempeh Tacos Recipe

Tempeh Tacos Recipe

Fresh, tropical salsa and protein-packed tempeh star in these easy, fuss-free tacos. Perfect as an appetizer or small meal!

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.

 

INGREDIENTS

2 large ripe mangos, peeled and diced

2 tsp. Navitas Organics Goji Berries

2 scallions, white and green parts thinly sliced

1 Anaheim pepper, minced

½ tsp Navitas Organics Camu Powder

2 tsp. maple syrup

Zest and juice of 1 lime

1 large avocado, peeled and diced

8 oz. tempeh

¼ tsp. chipotle powder

¼ tsp. cinnamon powder

2 Tbsp. coconut oil

½ cup fresh cilantro leaves

10-12 large butter letter leaves

Sea salt and black oepper, to taste

DIRECTIONS

To make the salsa, toss together in a large mixing bowl the mango, goji berries, green onions, Anahiem pepper, camu powder, maple syrup, lime zest and juice, and ½ teaspoon sea salt. Add the avocado and gently fold in. Refrigerate for at least 1 hour to let the flavors meld.

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 the spices begin to brown and the tempeh is heated through. Adjust the seasonings if needed, then remove the tempeh from the 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 | Luminberry

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Image of Tempeh Tacos Recipe

Servings

12 tacos

Fresh, tropical salsa and protein-packed tempeh star in these easy, fuss-free tacos. Perfect as an appetizer or small meal!

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.

Ingredients

  • 2 large ripe mangos, peeled and diced
  • 2 scallions, white and green parts thinly sliced
  • 1 Anaheim pepper, minced
  • ½ tsp Navitas Organics Camu Powder
  • 2 tsp. maple syrup
  • Zest and juice of 1 lime
  • 1 large avocado, peeled and diced
  • 8 oz. tempeh
  • ¼ tsp. chipotle powder
  • ¼ tsp. cinnamon powder
  • 2 Tbsp. coconut oil
  • ½ cup fresh cilantro leaves
  • 10-12 large butter letter leaves
  • Sea salt and black oepper, to taste

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Directions

  1. To make the salsa, toss together in a large mixing bowl the mango, goji berries, green onions, Anahiem pepper, camu powder, maple syrup, lime zest and juice, and ½ teaspoon sea salt. Add the avocado and gently fold in. Refrigerate for at least 1 hour to let the flavors meld.
  2. 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.
  3. 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 the spices begin to brown and the tempeh is heated through. Adjust the seasonings if needed, then remove the tempeh from the pan and transfer back to a bowl.
  4. 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.
  5. Serve warm or cool.