An epic way to get more greens into your life is to use the inherently crispy, clean tasting large leaves of lettuces or dark leafy greens as a kind of wrap for delicious fillings. Reduce the overall calories, add in additional vitamins, and savory the crisp flavor. I love making these fun weeknight “tacos” in this manner, which I should add are also absolutely killer at parties.
Tempeh Tacos with Mango-Avocado Salsa
Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh, but small tortillas or hard shells can also be used in their place.
Serves 4-6
2 green onions, white and green parts thinly sliced
1 anaheim pepper, minced
1/2 teaspoon camu powder
2 teaspoons agave nectar
zest and juice of 1 lime
1 large avocado, peeled and diced
8oz tempeh
1/4 chipotle powder
Make the salsa: In a mixing bowl, toss the mango, goji berries, green onions, Anahiem pepper, camu powder, agave, lime zest and juice plus ½ teaspoon sea salt together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour.
In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a medium pan over medium-high heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes, until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.
To assemble tacos, lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.
Originally posted on Navitas Naturals. Recipe by Julie Morris.
