Eosinophilic Esophagitis Friendly Vegan Smoky Tempeh Tacos

Total time55 min

Prep time20 min

Cook time20 min

4.5

(27)

Eosinophilic Esophagitis Friendly Vegan Smoky Tempeh Tacos

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Ingredients

4 servings

For the pickled onion

¼ cup apple cider vinegar
¼ cup water
1 tsp sugar
½ tsp salt
1 small red onion, thinly sliced

For the slaw

2 cups green cabbage, thinly shredded
2 tbsp fresh lime juice
1 tbsp olive oil
¼ cup fresh cilantro, roughly chopped
¼ tsp salt

For the tempeh

1 package (8 oz) tempeh
2 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chipotle chili powder
½ tsp garlic powder
½ tsp onion powder

For serving

8 small corn tortillas
1 avocado, sliced
lime wedges (optional)

Instructions

1
Make the pickled onion: combine the apple cider vinegar, water, sugar, and 1/2 tsp salt in a small bowl and stir until the sugar and salt dissolve. Add the sliced red onion, press it down to submerge, and set aside for at least 15 minutes, until the onion turns bright pink and softens slightly.
2
Make the slaw: toss the shredded cabbage with the lime juice, 1 tbsp olive oil, cilantro, and 1/4 tsp salt in a medium bowl until evenly coated. Set aside.

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