Crispy Tempeh Fish Tacos
These vegan tacos are packed with flavor and texture, thanks to crispy tempeh, creamy avocado, and a tangy slaw.
Ingredients - Serves 4
- Cilantro - 1/4 cup, chopped
- Lime - 1, juiced
- Cabbage - 2 cups, shredded
- Avocado - 1, sliced
- Tortillas - 8 small
- Olive oil - 2 tablespoons
- Pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Paprika - 1 teaspoon
- Cumin - 1 teaspoon
- Cornmeal - 1/2 cup
- Tempeh - 8 ounces, sliced
Let's Get Started
- In a shallow dish, combine the cornmeal, cumin, paprika, salt, and pepper.
- Dredge the tempeh slices in the cornmeal mixture, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium heat.
- Add the tempeh and cook until crispy and golden, about 3 minutes per side.
- Warm the tortillas in a dry skillet or in the microwave.
- To assemble the tacos, layer the tempeh, avocado, and cabbage on the tortillas.
- Drizzle with the lime juice and sprinkle with the cilantro.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
