Chipotle Tempeh Tacos with Avocado and Red Cabbage
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
A hundred grams of tempeh gives 19 g of protein, which is more than the same weight of tofu, at 190 kcal. Crumbled it takes on the chipotle the way mince would.
Thirty grams of avocado is about a quarter of one and 57 kcal. Half an avocado is 133 and easy to add without noticing.

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