Mango Peanut Tempeh Tacos

Mango Peanut Tempeh Tacos /

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.

This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.

Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.

Mango Peanut Tempeh Tacos /

4.9 from 8 reviews
Mango Peanut Tempeh Tacos
Serves: 4 tacos
  • ½-inch strips of tempeh (about 8 strips, from 1 pkg)
  • drizzle of olive oil
  • splash of tamari or soy suace
  • 1 cup thinly sliced red cabbage
  • squeeze of lime
  • 1 mango, cubed
  • ¼ cup scallions
  • 1 avocado, sliced
  • sriracha (optional)
  • salt and pepper
  • 4 corn or flour tortillas
coconut peanut sauce: (makes extra)
  • ⅓ cup coconut milk (full fat or light, from a can or box)
  • 2 tablespoons peanut butter
  • 2 teaspoon soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sriracha
  • optional - minced garlic and/or ginger
  1. Drizzle tempeh strips with olive oil and tamari. Set aside to marinate while you prep everything else.
  2. Mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
  3. In a small bowl, toss red cabbage with a squeeze of lime and a pinch of salt.
  4. Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes on each side, until golden brown.
  5. Assemble tacos with tempeh strips, red cabbage, mango, scallions, avocado slices and cilantro. Serve with coconut peanut sauce, limes and sriracha on the side.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Lisa Sipe from on said:

    I can’t resist anything with a coconut peanut sauce! I can’t wait to try the recipe!!!!

  2. Laura from on said:

    I’m obsessed with tempeh and mango together lately. And yes, cabbage is annoyingly large. When do they start making mini cabbages? That would be so cute!

    • jeanine from on said:

      ha, mini cabbages would be so amazing 🙂

  3. Why do I always look at your stuff pre-breakfast… love!

  4. Rice bowl or tacos, I love the flavor combination here, as well as your addition of tempeh. Making your rice bowl this week!

  5. These ingredients are definitely worth repeating. I love the mango in everything.

  6. Ross Granahan on said:

    These tacos are amazing! Totally made my Monday.

  7. Lovely! Everything is always so lovely. I feel like I say lovely in almost every single comment I leave. Ah well.

    The coconut peanut sauce is so unique and it’s completely selling me on this dish. I don’t think I’ve ever seen something like this before.

  8. I love how you’ve re-purposed your ingredients from the rice bowl last week. Cabbage is so versatile and adds such a wonderful crunch to dishes, but you’re right that it lasts forever! I love the Asian twist on these tacos.

  9. vivian on said:

    I made this tonight with black beans instead of tempeh. Added some 5-spice, soy sauce, and sesame oil to the beans. This was so good, I could have eaten it all myself. Thanks for a wonderful recipe!

  10. Ian from on said:

    So simple and so good!

  11. shannon from on said:

    beautiful photos & great recipe idea. I will definitely be recreating this in my kitchen!

  12. David Miller from on said:

    Made this tonight – it was SO good! I will definitely make this again! Thanks for the great recipe!!

  13. Your recipes are always so surprising! 🙂 That coconut sauce sounds incredible. Love how there is something unique in every post of yours!

  14. Chanda from on said:

    I adore the texture of tempeh and how it takes on the flavor of a marinade…such a cool alternative to regular tofu. Thanks for the recipe..I am a slaw-nut! I just can’t get over the crunch. Even my 7 year old goes nutty for it…she wants it on the taco AND on the side. Can’t wait to try this one! 😉

  15. Alexandra from on said:

    Tempeh always freaks me out! I love the taste but prepping and cooking it intimidates me. I guess the secret is to marinate…?

    • jeanine from on said:

      ha, yea it’s funny looking. I marinated it (not for long, I’m lazy), but then really packed in the veggies and other things… (these tacos aside, there’s a recipe I really love for cornmeal crusted tempeh in the Candle Cafe cookbook)

      • Alexandra from on said:


        I know the tempeh reuben is a pretty popular item in lots of vegan restaurants 🙂

  16. Trisha from on said:

    These look so amazing. The colours and ingredients look so enticing!

  17. Giustina on said:


  18. emma on said:

    do you have a recipe for the tacos themselves? 🙂
    it looks so delicious.
    thank you

  19. julie on said:

    This recipe was delicious

  20. Amber Ashford from on said:

    I love how bright and colorful this mango peanut tempeh tacos is; it looks so inviting and delicious!

  21. Kayla on said:

    Saw this featured in a Buzzfeed article and HAD to make them. Peanut sauce on anything wins me over and I’ve never heard of adding coconut milk to it. Needless to say, the tacos were as beautiful as they were totally scrumptious. Thumbs up from everyone in my house!

    • jeanine from on said:

      Hi Kayla, I’m so glad you (and your family) liked them!!

  22. ALO from on said:

    very good vegetables can make a wonderful meal . I love that salad, it’s one of my favorites.

  23. Tenley on said:

    This was damn good. I was interested in trying it because I’m a sucker for a peanut sauce and, hey you throw mango and avocado into the mix–I’m sold. What I wasn’t convinced about at face value was the cabbage. Beautiful? Obviously. But I’m not generally a fan. But I knew this recipe would need some crunch so I followed the recipe to a T, including the key ingredient in the cabbage slaw: lime juice. Wow. The lime juice took the cabbage to the next level. So I guess I love purple cabbage now. And I really, really love these tacos. The crispy, salty tempeh with the sweet mango: divine.
    Solid weeknight dinner.

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