These tacos combine the bold taste of caramelized tempeh in BBQ sauce with the tangy freshness of pickled red onion: a perfect balance between flavor and texture. Easy to assemble, they are designed for those looking for a plant-based dish rich in taste, ideal for casual dinners, aperitifs, or seasonal menus.
The corn tortillas wrap colorful fillings — crunchy cabbage, creamy avocado, and cilantro — for a photogenic and irresistible result, in line with the modern style of I Love Poke.
Ingredients
- 250 g tempeh (sliced or diced, preferably organic)
- 8 pieces corn tortillas (12 cm) (heat before assembling)
- 120 g red cabbage (thinly sliced for crunchy slaw)
- 1 piece red onion (thinly sliced for marinating)
- 60 ml apple cider vinegar (for marinating the onion)
- 1 spoon brown sugar (to balance the acidity of the marinade)
- 60 ml BBQ sauce (choose a vegan variety, smoked for more character)
- 1 spoon soy sauce or tamari (to add umami to the tempeh)
- 1 spoon maple or agave syrup (to caramelize the tempeh)
- 1 teaspoon smoked paprika (adds depth without being spicy)
- 2 tablespoons olive oil (for sautéing the tempeh)
- 1 piece lime (juice and zest, for marinating and serving)
- 1 piece avocado (sliced for creaminess)
- 10 g fresh coriander (chopped, optional if not preferred)
- 1 piece jalapenos (thinly sliced, optional for those who like it spicy)
- 1 spoon salt (to be divided between slaw and tempeh)
- 1 teaspoon black pepper (freshly ground)
Preparation
-
1
Prepare the pickled onion: place the slices of red onion in a bowl with apple cider vinegar, sugar, and a pinch of salt; let it rest for at least 15-20 minutes, stirring occasionally.
Durata indicativa: 20 min
Tip: You can also prepare it a few hours in advance in the fridge for a more balanced flavor.
-
2
Dress the sliced cabbage with a drizzle of oil, lime juice, salt, and pepper; let it marinate while you work on the tempeh.
Durata indicativa: 5 min
Tip: Massage the cabbage to slightly soften the fiber and make it crunchier.
-
3
Cut the tempeh into slices or cubes. Mix BBQ sauce, soy sauce, maple syrup, and smoked paprika, then brush the tempeh with the marinade.
Durata indicativa: 5 min
Tip: Marinating for 10-15 minutes intensifies the flavor; if you have time, marinate up to 1 hour.
-
4
Heat a non-stick pan with the oil and cook the tempeh over medium-high heat for 4-6 minutes per side until it is well caramelized and slightly crispy on the edges.
Durata indicativa: 12 min
Tip: Do not overcrowd the pan to achieve even browning.
-
5
Heat the tortillas in a pan or oven for a few minutes until they become soft and slightly toasted at the edges.
Durata indicativa: 3 min
Tip: Wrap the tortillas in a clean cloth to keep them warm and soft.
-
6
Assemble the tacos: place the tempeh on the tortillas, add the cabbage, sliced avocado, a few spoonfuls of pickled onion, and a squeeze of lime.
Durata indicativa: 5 min
Tip: Add jalapeño and cilantro to taste for color and freshness.
-
7
Serve immediately with extra BBQ sauce on the side and lime wedges.
Durata indicativa: 2 min
Tip: For variations, try a cream made from soy yogurt mixed with lime and pepper for a milder dressing.
Notes and Tips
You can also prepare it a few hours in advance in the fridge for a more balanced flavor.
Massage the cabbage to slightly soften the fiber and make it crunchier.
Marinating for 10-15 minutes intensifies the flavor; if you have time, marinate up to 1 hour.
Do not overcrowd the pan to achieve even browning.
Wrap the tortillas in a clean cloth to keep them warm and soft.
Add jalapeño and cilantro to taste for color and freshness.
For variations, try a cream made from soy yogurt mixed with lime and pepper for a milder dressing.
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