Is there such a thing as too many taco recipes? Hardly. I'm always 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 extra zip!
This is an easy weeknight dinner that comes together in right around 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 ahead of time and they make these tacos a little something special.
You can also double up the lime cashew cream and/or jalapeño relish to use for other things throughout the week! Here are a few ideas:
- Ditch the tortilla and make it a bowl 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 bigger 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 crumbling the tofu with your hands. You could also 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.
These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra zip!
- 2 8-ounce blocks of tempeh
- 2 tablespoons olive oil, divided
- 1 tablespoon adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons agave
- 2 teaspoons apple 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 more to thin
- Juice of 2 limes and the zest from 1 lime
- Salt, to taste
- 12 tortillas
- 1 batch of Fresh Jalapeño Relish (optional)
- 1 mango, sliced
- Fresh cilantro, chopped
Fill a saucepan with 1 inch of water and bring to a simmer over medium heat. Add the tempeh blocks to the water and cover 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 cast iron skillet) over medium heat. Add the tempeh and cook until lightly browned, about 10 minutes.
Meanwhile, combine the remaining olive oil, garlic, agave, apple cider vinegar, tamari, and paprika in a small bowl; whisk to combine.
Pour the sauce over the tempeh in the skillet and continue to cook over medium heat until the tempeh has absorbed most of the sauce and is quite browned, another 5 to 7 minutes. Stir the salsa into the tempeh and cook for another 2 minutes before turning off the heat.
To make the lime cashew crema, combine all of the ingredients in a high speed blender and blend for 1 to 2 minutes, until extremely smooth. Add a touch more water to thin as necessary and adjust 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 cover with a clean towel to keep 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.