Mango Tempeh Tacos

In this version, tempeh is substituted for taco meat, which eliminates naturally-occurring saturated fats and cholesterol. The savory tempeh is served on a soft corn tortilla and topped with a tart, homemade mango salsa for balance.

Tempeh is made from whole fermented soybeans, which, unlike tofu, retains the entire soybean and provides a higher amount of fiber, protein, and nutrients. Because it takes on the flavor of its seasonings and is high in protein, tempeh is frequently used as a substitute for meat. Mango is a great source of fiber, vitamin C, vitamin A, and antioxidants. By opting for a plant-based Mexican cuisine like mango tempeh tacos, you are making a choice that provides your body with a full serving of fiber, protein, vitamins & minerals without robbing your mouth of the delightful flavors of Mexico!

By / Photography By Brittyn Howard | June 27, 2017

Ingredients

Mango Salsa
  • 3-4 red or yellow mangoes, diced
  • ½ red onion, diced
  • shredded fresh cilantro to taste
  • 1 lime, juiced
TEMPEH TACO MEAT
  • 1 8 ounce package tempeh
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • ½ red onion
  • ½ green bell pepper
  • 1½ teaspoon chili powder
  • 3 teaspoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 1 tablespoon gluten-free soy sauce
  • 1 lime, juiced

Preparation

MANGO SALSA

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

Nutrition Facts

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

Nutrition Facts

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

Ingredients

Mango Salsa
  • 3-4 red or yellow mangoes, diced
  • ½ red onion, diced
  • shredded fresh cilantro to taste
  • 1 lime, juiced
TEMPEH TACO MEAT
  • 1 8 ounce package tempeh
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • ½ red onion
  • ½ green bell pepper
  • 1½ teaspoon chili powder
  • 3 teaspoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 1 tablespoon gluten-free soy sauce
  • 1 lime, juiced
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