Tempeh tacos with lime slaw
Crumbled smoky tempeh in corn tacos with a crunchy lime and coriander slaw.
- Time25 min
- LevelEasy
- Costabout £1.73 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the cabbage, carrots, coriander and half the lime juice in a bowl and season with pepper. Set aside.
- 2
Heat the oil in a frying pan and fry the tempeh for 8 minutes, stirring, until golden and crisp at the edges.
8 min - 3
Add the paprika, cumin, garlic and tamari with a splash of water. Cook for 2 minutes until sticky.
2 min - 4
Warm the taco shells according to the packet.
- 5
Fill with tempeh, slaw and avocado.
- 6
Finish with coconut yoghurt and the rest of the lime juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.