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Barbecue Tempeh Tacos with Mango Salsa


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

These BBQ Tempeh Tacos with mango salsa, pickled radishes, and avocado are simple, speedy, and high in protein!


Scale

Ingredients

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
  • 400500 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 

  • 812 small corn or flour tortillas (count on 23 tortillas per person) 
  • 12 ripe avocados, sliced 
  • Lime wedges

Instructions

  1. Make the Barbecue Tempeh: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a pinch each salt and pepper. Cook until nicely browned, stirring occasionally. Next, add the tempeh and cook for a few minutes so that it develops a nicely browned exterior. In a small dish, whisk together the Dijon mustard, Worcestershire sauce, and barbecue sauce. Add the sauce to the tempeh skillet, cook a few minutes more to heat through, and remove from the heat. 
  2. Make the Quick Pickled Radishes: Meanwhile, place the sliced radishes in a  clean 16-oz glass jar. Add the apple cider vinegar, water, maple syrup, and salt to a small saucepan and bring to a boil. Remove from the heat and pour over the radishes. They’re ready to eat after “pickling” for about 30 minutes. 
  3. Make the Mango Salsa: Add the salsa ingredients to a bowl and stir to combine. 
  4. Warm up the tortillas, if desired. 
  5. To serve, place desired amount of tempeh, salsa, radishes, and avocado on each tortilla and enjoy. 

Notes

I used a cabbage slaw recipe from a Moosewood Restaurant cookbook that I own. A similar recipe can be found here.

  • Category: Tacos, Supper
  • Cuisine: Mexican

Keywords: barbecue tempeh tacos, vegan tempeh tacos