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.
- 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
- 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
- Drizzle tempeh strips with olive oil and tamari. Set aside to marinate while you prep everything else.
- Mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
- In a small bowl, toss red cabbage with a squeeze of lime and a pinch of salt.
- Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes on each side, until golden brown.
- Assemble tacos with tempeh strips, red cabbage, mango, scallions, avocado slices and cilantro. Serve with coconut peanut sauce, limes and sriracha on the side.