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Tempeh Tacos

meatless mexican food

Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh, but small tortillas or hard shells can also be used in their place.

Ingredients

2 large ripe Mango, peeled and diced
2 tsp Navitas Naturals Goji Berries
2 Green Onions, white and green parts thinly sliced
1 Anaheim Pepper, minced
½ tsp Navitas Naturals Camu Powder
2 tsp Agave Nectar
zest and juice of 1 Lime
1 large Avocado, peeled and diced
8oz Tempeh
¼ tsp Chipotle Powder
¼ tsp Cinnamon Powder
2 Tbsp Coconut Oil
½ cup fresh Cilantro Leaves
10-12 large Butter Lettuce Leaves
Sea Salt and Black pepper

Directions

Make the salsa: In a mixing bowl, toss the mango, goji berries, green onions, Anahiem pepper, camu powder, agave, lime zest and juice plus ½ teaspoon sea salt together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour.

In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a medium pan over medium-high heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes, until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.

To assemble tacos, lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.

Yield: about 12 tacos

Submitted By

Julie Morris