Tempeh Tacos with Pickled Carrots and Radishes

Tempeh Tacos with Pickled Carrots and Radishes

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  • Each taco
  • 180 cal
  • 7g fat (1g sat)
  • 0mg chol
  • 360mg sodium
  • 25g carb
  • 7g fiber
  • 1g sugars
  • 7g protein


  • 1 large carrot, peeled and shredded
  • 1 bunch radishes, shredded
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon high-heat oil
  • 1 (8-ounce) package tempeh, sliced 1/4-inch thick
  • 1 tablespoon Mexican seasoning (available in our bulk section)
  • 1 tablespoon tamari
  • Salt and freshly ground black pepper, to taste
  • 8 corn tortillas, warmed
  • 1 avocado - peeled, pitted and sliced


Place carrots and radishes in a heat-proof bowl. Combine water, vinegar, lime juice, sugar, salt and red pepper flakes in a saucepan. Bring to a boil, while stirring, and then reduce to a simmer for 2 minutes. Pour pickling liquid over vegetables. Allow to marinate for at least 30 minutes, or cover and refrigerate overnight.

Heat oil in a large pan over medium-high heat. Add tempeh, Mexican seasoning, tamari, salt and pepper. Cook until golden and crispy, about 5 minutes.

Place tempeh on tortillas; top with pickled carrots and radishes, spinach and avocado.

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