Barbecue Tempeh 

• 1 tbsp extra virgin olive oil 
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• Sea salt and freshly ground black pepper, to taste 
• 1 tbsp Dijon mustard
• 1 tbsp vegan Worcestershire sauce (I like Wizard’s Organic or Whole Foods 365 Organic) 
• 1/2 cup barbecue sauce
• 400–500 grams organic tempeh (2 packages), chopped into 1-inch cubes 

Quick Pickled Radishes

• 1 bunch radishes (about 6), thinly sliced 
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 1 tbsp pure maple syrup
• 3/4 tsp fine sea salt

Mango Salsa 

• 1 large mango, diced 
• 1 medium red bell pepper, finely chopped
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped cilantro
• 2 tbsp freshly squeezed lime juice 
• Pinch of fine sea salt 

For serving 

• 8–12 small corn or flour tortillas (count on 2–3 tortillas per person) 
• 1–2 ripe avocados, sliced 
• Lime wedges