Tempeh Tacos with Ancho-Lime Sauce Recipe - Vegetarian Times

Tempeh Tacos with Ancho-Lime Sauce

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Tempeh Tacos with Ancho-Lime Sauce

Tempeh Tacos with Ancho-Lime Sauce

These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.

  • 8Servings

Ingredients

Sauce

  • 1/2 cup raw cashews
  • 1/3 cup lime juice
  • 11/2 tsp. ancho chili powder
  • 1/2 tsp. garlic powder

Tacos

  • 2 Tbs. coconut oil
  • 1 medium yellow onion, sliced thin
  • 1 8 oz. pkg. tempeh, cubed
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 8 6-inch soft corn tortillas, warmed
  • 2 cups finely shredded red cabbage, for garnish
  • 2 cups prepared salsa, for garnish

Preparation

1 | To make Sauce: Purée all ingredients and 1/4 cup water in blender until smooth. Season with salt and pepper, if desired.
2 | To make Tacos: Heat oil in large skillet over medium-high heat until shimmering. Add onion, and cook 3 to 4 minutes. Add tempeh, and season with salt and pepper, if desired. Cook 3 to 4 minutes, or until golden, stirring frequently. Remove from heat, and stir in chili powder and cumin.
3 | Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.

Nutrition Information

  • Calories: 214
  • Carbohydrate Content: 24 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 437 mg
  • Sugar Content: 5 g