Mango Peanut Tempeh Tacos

Mango Peanut Tempeh Tacos / loveandlemons.com

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 / loveandlemons.com

4.9 from 9 reviews

Mango Peanut Tempeh Tacos

 
Author:
Serves: 4 tacos
Ingredients
  • 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
Instructions
  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.

 

31 comments

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Rate this recipe (after making it):  

  1. Tenley
    06.14.2016

    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.

  2. ALO from kitchenstead.com
    12.16.2015

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

  3. Kayla
    08.16.2015

    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
      08.17.2015

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

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

  5. julie
    06.12.2015

    This recipe was delicious

  6. emma
    05.01.2015

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

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.