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Chipotle Tempeh Tacos

with Mango Salsa

dinner

Mexican Dinner Appetizer Tempeh Fruit Leafy Greens Gluten-Free Nut-Free Soy-Free Summer Recipes Spring Recipes Quick and Easy Party Foods Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
455
FAT
22g
CARBOHYDRATES
55g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 can diced tomatoes
  2. 2 garlic cloves, peeled
  3. 1 tablespoon brown sugar
  4. 1 lime
  5. 2 teaspoons oregano
  6. 1 tablespoon chipotle adobo sauce
  7. 1 mango
  8. 1 8 oz. package tempeh
  9. 2 tablespoons vegetable oil, divided*
  10. 1/2 cup chopped pineapple
  11. 1 avocado
  12. 1/4 cup cilantro
  13. 8 corn tortillas
  14. 1 cup shredded cabbage
  15. *not included
  16. 1 pinch salt*

TOOLS

  • Medium bowl
  • Small skillet
  • Medium pan
  • Two small bowls
  • Blender or food processor

INSTRUCTIONS

1

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.

2

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.

3

Crumble the tempeh into a small bowl.

4

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.

5

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.

6

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