I can’t get enough of tacos and this is my latest favourite combination. Something about it reminds me of fish tacos but I could be completely wrong as I haven’t eaten fish for the last 6 years or so. Either way I cook crumbled tempeh in a spice mix and serve it in corn tortillas over a crunchy vegetable mixture. I use red cabbage, radish and carrot and it makes the most vibrant and gorgeous slaw. It packs a little bit of heat too as I dress it with hot sauce and a squeeze of lime. It brings a lovely freshness to the dish along with the silky smooth avocado crema. This dish won’t take you more than 20 minute to make and I guarantee it will put a smile on your face!

Malin x

Tempeh Tacos with Crunchy Slaw and Avocado Crema

Serves 4.


For the slaw:

0,25 smaller / 250 g red cabbage

10 medium sized / 150 g radishes

1 large / 100 g carrot

1 lime

5-6 drops green jalapeño hot sauce

Salt, to taste

For the crumbled tempeh:

2 small / 230 g red onions

400 g tempeh, crumbled

2 tbsp taco seasoning

2 tbsp soy sauce

Salt, if needed and to taste

Avocado crema:

2 small / 110 g (including pip) avocados

0,5 cup plant based yogurt

1 lime, juice only

0,5 tsp garlic powder

Salt and black pepper, to taste

To serve:

12 corn tortillas

Fresh coriander

Lime wedges