Red Meat Allergy Friendly Vegan Smoky Tempeh Tacos
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Learn more āIngredients
4 servings
For the pickled onion
- Ā¼ cup apple cider vinegar
- Ā¼ cup water
- 1 tsp sugar
- Ā½ 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
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ 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
- Ā½ tsp chipotle chili powder
- Ā½ tsp garlic powder
- Ā½ 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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