Chipotle Tempeh Tacos

Prep: Rinse and dry the produce. Zest the lime into a small bowl, cut lime in half and juice into the same small bowl. Slice, peel, and chop the mango into 1/2 inch cubes. Chop the cilantro. Slice the avocado in half and cube. Drain the can of diced tomatoes.

Place the diced tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle adobo sauce and 1 tablespoon vegetable oil in a blender or food processor. Pulse a few times to combine until a chunky texture is achieved.

Crumble the tempeh into a small bowl.

Heat 1 tablespoon vegetable oil in a medium sauce pan and add the crumbled tempeh. Cook until golden brown, about 3-4 minutes. Add the sauce and simmer on low heat until mixture is warm throughout, about 5-10 minutes.

While tempeh is cooking, place small skillet over low heat and warm tortillas, about 30 seconds per side. Toss together the chopped mango, pineapple and avocado cubes. Add a pinch of salt and stir once more.

To serve, place the chipotle tempeh mixture, mango salsa and shredded cabbage on top of a corn tortilla. Garnish with chopped cilantro.