Tempeh Tacos w/ Mango Pico de Gallo (Vegetarian)
Fish tacos are a mainstay of coastal restaurants. This vegetarian version substitutes tempeh for the fish. We pair them with mango pico de gallo, as it adds a sweet zip to the dish, making them very craveable.
TIME: 20 minutes
SERVING SUGGESTION: 2 tacos per person
FROM YOUR PANTRY
• 2-3 tbsp olive oil for cooking
• Cilantro (optional)
• Flour & oil for frying (optional)
IN THE KIT
Tempeh
Sesame Chili Sauce
Cajun Spices
Mango Pico de Gallo
Salsa Verde
Cotija Cheese
Flour Tortillas
Radish
Lime
STEPS
Season the tempeh with the Cajun spices and sesame chili sauce (the Cajun seasoning does not have salt). In a small bowl, coat the tempeh evenly, and leave to marinate while you prepare the other ingredients. You can use less of either ingredient if you are sensitive to spice.
Cut the lime into quarters and the radish into thin slices.
Cook the tempeh: Heat a nonstick sauté pan over medium-high heat. Heat 2 tbsp oil until shimmering but not smoking. Add the tempeh to the pan and cook for a few minutes undisturbed. You want to let each side brown a little. Flip the tempeh over and cook another 2 minutes. Remove from the pan.
Heat the tortillas by toasting with a little oil in a nonstick pan or electric skillet. Alternatively, you can microwave them between layers of paper towels for 45 seconds.
Assemble the tacos: on each tortilla, drizzle ½ tbsp salsa verde down the center. Place tempeh in the center. Top with mango pico de gallo and cotija cheese. Finish with more salsa verde and cilantro, if desired. Serve with quartered limes and radishes.
