Tempeh Tacos with Ancho-Lime Sauce

Tempeh Tacos with Ancho-Lime Sauce

Makes 8 Tacos

30 minutes or fewer

These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.

Sauce

• ½ cup raw cashews
• ⅓ cup lime juice
• 1½ tsp. ancho chili powder
• ½ tsp. garlic powder

Tacos

• 2 Tbs. coconut oil
• 1 medium yellow onion, sliced thin
• 1 8 oz. pkg. tempeh, cubed
• 1 tsp. chili powder
• ½ 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: Purée all ingredients and 1/4 cup water in blender until smooth. Season with salt and pepper, if desired.
2 | To make Tacos: Heat oil in large skillet over medium-high heat until shimmering. Add onion, and cook 3 to 4 minutes. Add tempeh, and season with salt and pepper, if desired. Cook 3 to 4 minutes, or until golden, stirring frequently. Remove from heat, and stir in chili powder and cumin.
3 | Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.

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