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.

INGREDIENTS:

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

METHOD:

Prepare the slaw first by slicing the cabbage and radish thinly as well as grating the carrot. Transfer the vegetables into a mixing bowl and dress with lime juice, hot sauce and salt. Mix well to combine and then set aside.

Slice the red onion into half moons and saute them in a little oil over medium heat. After a couple of minutes when they start to soften crumble the tempeh into the pan using your hands. You want the tempeh a little chunky but the pieces should be smaller than bite sized. Fry the tempeh for 4-5 minutes to give it a little bit  of colour, giving it a toss now and then. Then turn down the heat and season with the taco seasoning mix and drizzle over tghe soy sauce. Mix the spices through to coat and allow the tempeh cook for a few more minutes at the lowest heat.

During the time prepare the avocado crema by combining all the ingredients in a bowl and then pureeing them with the help of a stick/immersion blender. You could also do this in a standing blender or food processor if you prefer. Once the mixture is completely smooth set it aside.

Heat a dry pan over medium low heat and once the pan is hot warm your tortillas in the pan. This only takes a minute so keep an eye on them and flip them over after about 20-30 seconds and heat them on the other side for about the same time.

Take the tempeh off the heat and serve in the tortillas along with the slaw and top with the avocado crema. Feel free to garnish with some fresh coriander and lime wedges to squeeze over the tacos just before eating. I do about 3 for each person but you might want to do more or less. This recipe makes enough for 12 tacos.

20 minute meal avocado cabbage carrot crema dinner easy fresh lunch quick radish tacos tempeh