Mexicali Tempeh Tacos

With Cider Tahini Slaw, Lime Crema, and Pickled Jalapeños

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Vegetarian
A note about serious food allergies

Freezing, dark winter days have you dreaming of those warm, lingering weeks spent on the beach, beer in-hand, enjoying fresh tacos and good company? These Baja-style tacos feature all of the fresh, beachy flavors you crave minus the cholesterol. Toothsome, protein-rich tempeh is bathed in a smoky marinade, charred, and topped with a cool cider slaw, pickled jalapeños, and zesty lime-spiked crema. These handhelds are like a vacation on a plate.

In Your Box (serves 2)

  • Info
    1 Tempeh
  • 1 Lime
  • 1 oz. Sliced Pickled Jalapeños
  • 2 Cilantro Sprigs
  • 1 fl. oz. Liquid Smoke
  • ½ Tbsp. Dark Chili Powder
  • 5¼ oz. Slaw Mix
  • Info
    2 fl. oz. Vegan Goddess Dressing, Annie's
  • 6 6" Corn Tortillas
  • Info
    ¼ cup Vegenaise
  • Nutrition (per serving)

  • Calories
    703
  • Carbohydrates
    53g
  • Fat
    45g
  • Protein
    28g
  • Sodium
    618mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut tempeh into ¼" thin strips. Halve lime. Drain jalapeños and reserve juice. Stem cilantro.

  • Step 2 - Marinate the Tempeh
    2

    Marinate the Tempeh

    In a medium mixing bowl, whisk together liquid smoke, juice of half the lime, half the chili powder, and 2 Tbsp. water. Nestle tempeh strips in the mixture, completely coating with marinade. Allow tempeh to marinate for 10 minutes.

  • Step 3 - Prepare the Slaw
    3

    Prepare the Slaw

    In a separate mixing bowl, combine the slaw and Goddess dressing. Salt and pepper to taste. Place in refrigerator to chill before serving.

  • Step 4 - Cook the Tempeh and Warm the Tortillas
    4

    Cook the Tempeh and Warm the Tortillas

    Warm 1 Tbsp. olive oil in a medium pan over medium heat. Once warm, add the tempeh strips and marinade and cook, pressing down on the strips until tempeh is slightly blackened and crisp, about 6 minutes on each side. Remove from heat and set strips aside. Wrap tortillas in a slightly moistened paper towel and microwave for 20 seconds, or until softened and ready to serve.

  • Step 5 - Make the Crema
    5

    Make the Crema

    In a small mixing bowl, combine Vegenaise, juice of remaining lime half to taste, jalapeño liquid to taste, and remaining chili powder. Stir together until smooth. Salt and pepper to taste. Refrigerate until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place 2-3 corn tortillas on a plate. Add 3-4 strips of tempeh in each. Add a dollop of slaw in each taco. Drizzle some of the crema over the tacos. Garnish with pickled jalapeños and cilantro leaves.