Spicy Teriyaki Tempeh Tacos
Ingredients
- 1 package tempeh
- 1/2 cup teriyaki sauce
- 3 rainbow radishes
- 1/2 cup shredded carrots
- 1 teaspoon brown sugar
- ⅓ cup white vinegar
- 6 oz. hot water*
- 1 avocado
- 2 teaspoons toasted sesame oil**
- 8 soft corn tortillas
- 1/4 cup cilantro
- 1/4 cup mint
- 2 teaspoons sriracha**
- * not included
- **Sauce Mix
Summary
- Prep time: 35 minutes
- Servings: 4
- Gluten Free
Nutrition
- Calories: 327
- Fat: 15
- Carbohydrates: 36
- Protein: 15
These delicious teriyaki tempeh tacos are a mix between Asian and Mexican cuisines. We top our tacos with a crunchy quick-pickle radish mix and creamy sriracha-avocado sauce. The flavors come together in a nice way that is just spicy enough to kick it up for summer. Enjoy!
Instructions
Prep: Wash and dry the produce. Cut the tail and root end off the radishes and discard; slice thinly. Cut the avocado in half lengthwise, remove and discard pit and set aside. Remove cilantro and mint leaves from their stems, mince the leaves and discard the stems.
In a medium bowl, crumble the tempeh with your hands. Add the teriyaki sauce and mix. Set aside to marinate.
In another medium bowl, add the shredded carrots, thinly sliced radishes, brown sugar, vinegar and 6 ounces of hot water. Mix well to dissolve the sugar. Set aside and let the mixture cool.
Combine the sriracha-sesame oil mix and the avocado in a small bowl. Using a fork, mash the avocado and mix together until you have a smooth consistency, about 3 minutes.
Heat a medium sauté pan over medium-high heat and add the tempeh. Stirring occasionally, cook until most of the sauce has thickened or been absorbed. Remove from heat. Heat your corn tortillas by placing them directly in the oven, or on a baking sheet. Bake for 5 minutes.
To assemble your tacos, spread the avocado-sriracha mixture on each corn tortilla, top with tempeh and pickled radishes and carrots. Garnish with cilantro and mint. Enjoy!