½-inch strips of tempeh (about 8 strips, from 1 pkg)
Drizzle of olive oil (enough to coat)
Splash soy suace (enough to coat)
1 cup thinly sliced red cabbage (or preshredded cabbage in a bag_
1 mango, cubed
1 avocado, sliced
Cilantro – washed and stemmed
8 small corn tortillas
Coconut Peanut Sauce (this makes extra; can be halved)
2/3 cup coconut milk (full fat or light)
4 tablespoons peanut butter
4 teaspoon soy sauce
4 teaspoons lime juice (plus a little extra if you need more zing)
2 teaspoon sriracha
1 tsp ginger paste
1/2-1 tsp honey, to taste
Drizzle tempeh strips with olive oil and soy sauce on a plate until nicely covered. Set aside to marinate while you prep everything else.
Mix together the peanut sauce ingredients in the Nutibullet blender. Taste and adjust seasonings.
In a small bowl, toss cabbage with a squeeze of 1/2 lime and a pinch of salt. Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes (ours took about 4 per side) on each side, until golden brown.
Assemble tacos with tempeh strips, red cabbage, mango, avocado slices, and cilantro. Serve with coconut peanut sauce and sliced limes on the side.