Is there such a thing as too many taco recipes? Hardly. I'm unchangingly up for trying a new taco and our latest taco interpretation is not to be missed! These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for uneaten zip!
This is an easy weeknight dinner that comes together in right virtually 30 minutes if you can manage a little multitasking. Even if you're short on time, don't skip the lime cashew crema and jalapeño relish! You can make both superiority of time and they make these tacos a little something special.
You can moreover double up the lime cashew surf and/or jalapeño relish to use for other things throughout the week! Here are a few ideas:
- Ditch the tortilla and make it a trencher with some rice or cauliflower rice.
- Make it a salad with some fresh greens and avocado.
- Sauté some potatoes and make breakfast tacos.
- Get a worthier tortilla a make it a burrito.
You know the drill. Mix and match, make it your own.
Swap it out for tofu, by draining and wasting the tofu with your hands. You could moreover use like a fake ground meat option, if you're into that sorta thing.
I would try a non-dairy, unsweetened plain yogurt or coconut cream.
Spicy Tempeh Tacos with Lime Cashew Crema
-
Prep Time: 20 mins -
Cook Time: 30 mins
-
Total Time: 50 minutes
-
Yield: 6 servings
Print Recipe
Pin RecipeDescription
These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for uneaten zip!
Ingredients
- 2 8-ounce blocks of tempeh
- 2 tablespoons olive oil, divided
- 1 tablespoon adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons agave
- 2 teaspoons world cider vinegar
- 1 tablespoon tamari
- 1 teaspoon paprika
- ¼ cup salsa
For the Lime Cashew Crema
- 1 cup raw cashews
- ¼ cup filtered water, plus increasingly to thin
- Juice of 2 limes and the zest from 1 lime
- Salt, to taste
For serving
- 12 tortillas
- 1 batch of Fresh Jalapeño Relish (optional)
- 1 mango, sliced
- Fresh cilantro, chopped
Instructions
-
Fill a saucepan with 1 inch of water and bring to a simmer over medium heat. Add the tempeh blocks to the water and imbricate the saucepan to steam the tempeh for 10 minutes. Turn off the heat.
-
Pat the tempeh blocks dry with a few paper towels and then chop the tempeh into small pieces.
-
Heat 1 tablespoon of olive oil in a skillet (preferably a tint iron skillet) over medium heat. Add the tempeh and melt until lightly browned, well-nigh 10 minutes.
-
Meanwhile, combine the remaining olive oil, garlic, agave, world cider vinegar, tamari, and paprika in a small bowl; whisk to combine.
-
Pour the sauce over the tempeh in the skillet and protract to melt over medium heat until the tempeh has undivided most of the sauce and is quite browned, flipside 5 to 7 minutes. Stir the salsa into the tempeh and melt for flipside 2 minutes surpassing turning off the heat.
-
To make the lime cashew crema, combine all of the ingredients in a upper speed blender and tousle for 1 to 2 minutes, until extremely smooth. Add a touch increasingly water to thin as necessary and retread the lime juice and salt to taste.
-
Warm the tortillas on a hot griddle or (carefully) set a tortilla on your cooktop grate and turn the burner to low heat. Flip with tongs to toast both sides. Stack the tortillas on a plate and imbricate with a wipe towel to alimony them warm.
-
Serve the Spicy Tempeh Tacos with Lime Cashew Crema family style with sliced mango, Fresh Jalapeño Relish, cilantro, and your other favorite taco toppings.
The post Spicy Tempeh Tacos with Lime Cashew Crema appeared first on Well Vegan.
