Tempeh Tacos with Ancho-Lime Sauce Recipe

Name: Tempeh Tacos with Ancho-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw cashews; ⅓ cup lime juice; 1 1/2 tsp. ancho chili powder; 1/2 tsp. garlic powder; 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

Servings: persons

1/2 cup raw cashews
⅓ cup lime juice
1 1/2 tsp. ancho chili powder
1/2 tsp. garlic powder
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

1
To make Sauce: Puree all ingredients and 1/4 cup water in blender until smooth.
2
Season with salt and pepper, if desired.
3
To make Tacos: Heat oil in large skillet over medium-high heat until shimmering.
4
Add onion, and cook 3 to 4 minutes.
5
Add tempeh, and season with salt and pepper, if desired.
6
Cook 3 to 4 minutes, or until golden, stirring frequently.
7
Remove from heat, and stir in chili powder and cumin.
8
Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup raw cashews, ⅓ cup lime juice, 1 1/2 tsp. ancho chili powder, 1/2 tsp. garlic powder, and more.

Yes, Tempeh Tacos with Ancho-Lime Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Tacos with Ancho-Lime Sauce

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