These easy plant-based tacos are made with tempeh, a fermented soy bean product. Tempeh doesn't have any flavor so it takes on whatever flavors you give it. The longer you let it marinate, the more intense the flavors become. Serve these tacos with your basic taco fixings: salsa, avocado, and shredded cabbage or lettuce—or use my Spicy Kohlrabi-Lime Slaw instead (pictured here).
Ingredients
16 ounces
tempeh
(2 packages)
½ cups
lime juice
2½ teaspoons
paprika
1 teaspoons
ground cumin
1 teaspoons
garlic powder
1 teaspoons
dried oregano
½ teaspoons
chipotle chili powder
4 tablespoons
wheat-free tamari
1 tablespoons
avocado oil
Other Ingredients
1 packages
Siete Cassava Tortillas
warmed
1 large
avocados
sliced
2 cups
thinly sliced
green cabbage
¼ cups
chopped
cilantro
1
limes
cut into wedges
(for garnish)
