Try these BBQ Tempeh Tacos to level up your next taco Tuesday.
These plant-based tacos don't lack on flavor - the BBQ tempeh brings a
traditional smoky taste, and the coleslaw and avocado add a layer of
creamy goodness!
Recipe by Sari Diskin, find her on Instagram at: @eatwell
Prepare coleslaw as desired or use prepared coleslaw.
Prepare BBQ tempeh:
Cut slab of tempeh into long ½ inch thick pieces and coat generously inMother Raw BBQ Sauce.
Heat cast iron on medium high with 1 tbsp of avocado oil. Place coated tempeh strips into the hot skillet and cook for 4-6 minutes on each side until crispy.
Pro Tip: Use a grill style cast iron with the ridges if you want to get some grill marks!
Prepare tortillas while the tempeh is cooking. Heat up tortillas on a cookie sheet in the oven on 350 for 3-5 minutes. Alternatively, you can heat them up in the microwave, or enjoy them room temperature.
Slice 1 avocado and set aside.
Once the tempeh is ready, you can assemble the tacos. Start with the coleslaw, then add the BBQ tempeh strips, avocado and “cheese”.
