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.
Spicy Tempeh Tacos with Lime Cashew Crema
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra 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 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
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 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.
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nayan
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fooddoz.com
Nice recipe. Thanks alot.
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