Chipotle Tempeh Tacos
with Mango Salsa
We absolutely loved the bright colors, fantastic flavors and yummy crunch of these chipotle tempeh tacos from Alex Caspero, blogger behind Delish Knowledge! The tempeh makes these tacos filling- each serving contains16 grams of protein plus lots of fiber and manganese. The crunchy cabbage and the sweet mango and avocado salsa make these tacos heavenly! Have fun with this new spin on taco night!
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INGREDIENTS
- 1 can diced tomatoes
- 2 garlic cloves, peeled
- 1 tablespoon brown sugar
- 1 lime
- 2 teaspoons oregano
- 1 tablespoon chipotle adobo sauce
- 1 mango
- 1 8 oz. package tempeh
- 2 tablespoons vegetable oil, divided*
- 1/2 cup chopped pineapple
- 1 avocado
- 1/4 cup cilantro
- 8 corn tortillas
- 1 cup shredded cabbage
- *not included
- 1 pinch salt*
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INSTRUCTIONS
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.
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