Pescatarian Vegan Smoky Tempeh Tacos

Total time55 min

Prep time20 min

Cook time20 min

4.5

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!