Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.
This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.
Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.
Mango Peanut Tempeh Tacos
- ½-inch strips of tempeh (about 8 strips, from 1 pkg)
- drizzle of olive oil
- splash of tamari or soy suace
- 1 cup thinly sliced red cabbage
- squeeze of lime
- 1 mango, cubed
- ¼ cup scallions
- 1 avocado, sliced
- sriracha (optional)
- salt and pepper
- 4 corn or flour tortillas
- ⅓ cup coconut milk (full fat or light, from a can or box)
- 2 tablespoons peanut butter
- 2 teaspoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon sriracha
- optional – minced garlic and/or ginger
- Drizzle tempeh strips with olive oil and tamari. Set aside to marinate while you prep everything else.
- Mix together the sauce ingredients. (I do this in a jar with a tight lid – shake until combined). Taste and adjust seasonings.
- In a small bowl, toss red cabbage with a squeeze of lime and a pinch of salt.
- Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes on each side, until golden brown.
- Assemble tacos with tempeh strips, red cabbage, mango, scallions, avocado slices and cilantro. Serve with coconut peanut sauce, limes and sriracha on the side.
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.