Mango Peanut Tempeh Tacos

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.

This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.

Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.

Mango Peanut Tempeh Tacos

• ½-inch strips of tempeh (about 8 strips, from 1 pkg)
• drizzle of olive oil
• splash of tamari or soy suace
• 1 cup thinly sliced red cabbage
• squeeze of lime
• 1 mango, cubed
• ¼ cup scallions
• 1 avocado, sliced
• sriracha (optional)
• salt and pepper
• 4 corn or flour tortillas

• ⅓ cup coconut milk (full fat or light, from a can or box)
• 2 tablespoons peanut butter
• 2 teaspoon soy sauce
• 2 teaspoons lime juice
• 1 teaspoon sriracha
• optional - minced garlic and/or ginger

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