Chipotle Tempeh Tacos with Avocado and Red Cabbage

Make chipotle tempeh tacos with avocado and red cabbage, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
100 g Tempeh, crumbled
2 tsp (12 g) Chipotle paste
Half a teaspoon Ground cumin
4 g Rapeseed oil
2 small, about 60 g Corn tortilla
60 g Tomato salsa
30 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
60 g Red cabbage
40 g Greek yogurt, 0% fat
One lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Shred the cabbage and toss with half the lime and a pinch of salt. Leave it while you cook.
2. Fry the crumbled tempeh in the oil over a medium-high heat for six minutes until it browns. Add the chipotle, cumin and a splash of water and cook for two minutes more until it coats the crumbs.
3. Warm the tortillas in a dry pan for twenty seconds a side.
4. Build each one with cabbage, tempeh, salsa, sliced avocado, a spoon of yogurt, coriander and the rest of the lime.

Contains milk and soya.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chipotle-tempeh-tacos-avocado

AI-generated images illustrating the recipe.

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