Tempeh Tacos with Pickled Radish Slaw
Modified from Healthy Happy Life.- Ingredients:
- Spiced Mexican Tempeh:
- 1 8 oz. pkg. tempeh, cut into cubes
- 2-3 Tbsp. olive oil
- 2 tsp. maple syrup
- 1 tsp. liquid smoke
- 1/4 tsp. cumin powder
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 orange, juiced
- 1 Tbsp. apple cider vinegar
- Pickled Radish Slaw:
- 1/2 sweet onion, sliced into thin rings
- 1 1/2 c. radish slices
- 1/4 c. rice vinegar
- 1/2 orange, juiced
- 2 Tbsp. sugar
- 1 Tbsp. olive oil
- 1/2 tsp. coriander
- Black pepper
- Tacos:
- 1 avocado, sliced
- Cilantro
- Flour tortillas, warmed
Toss radish slaw ingredients and place in the fridge overnight.
Toss all tempeh ingredients in a large bowl so the tempeh is well coated with the seasonings. Saute over medium-high heat until the edges of the tempeh start to brown.
Fill warmed tortillas with tempeh, radish slaw, cilantro, and avocado slices.