Vegan Smoky Tempeh Tacos
Taco night gets a serious upgrade with this smoky, satisfying plant-based build that proves you don't need meat to get deep, craveable flavor. Tempeh crumbles are tossed in a bold spice blend of smoked paprika, cumin, and chipotle chili powder, then pan-fried until every piece is crispy and caramelized at the edges — the kind of texture that makes you go back for a second taco before you've finished the first. While the tempeh cooks, a quick lime-and-cilantro slaw comes together in minutes, and a simple apple cider vinegar pickle transforms sliced red onion into something bright and tangy that cuts right through the richness. Creamy avocado slices round everything out, layered onto warm, lightly charred corn tortillas that keep the whole thing naturally free of any animal products. Every component here is straightforward and whole-ingredient, so there's no need to hunt down specialty substitutes or worry about hidden dairy sneaking into a sauce. This recipe serves four, making it an easy weeknight dinner that genuinely satisfies even the most committed carnivores at the table.
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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.
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