Add juice from 1 lime to diced onion and mango and stir to combine. Let sit for at least 30 minutes in the fridge; overnight is best. Top with freshly shredded cilantro to taste. Enjoy!
TEMPEH TACO MEAT
Crumble tempeh into a large bowl. Add all ingredients except red onion and green bell pepper. Using a large spoon, stir ingredients together until tempeh is fully coated. Dice the red onion and green bell pepper and add to the mix. Stir until fully mixed. Lightly coat a pan or prepare a cast-iron skillet and add mixed tempeh. Stir frequently on medium-high heat for 4-5 minutes and then reduce to low-medium heat for about 10 more minutes. Add water by the tablespoon if it begins to become dry. Continue to cook until veggies are tender and fragrant. Remove from heat and fill corn tortillas. Top with fresh mango salsa and avocado! Enjoy!
About this recipe
Calories: 107 | Protein: 2 g | Fiber: 3 g | Carbs: 27 g | Fat: 1 g | Vitamin A: 40% DV | Vitamin C: 107% DV | Iron 2% DV
Calories: 120 | Protein: 10 g | Fiber: 3 g | Carbs: 13 g | Fat: 4 g | Vitamin A: 40% DV | Vitamin C: 107% DV | Iron: 12% DV