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Tempeh Tacos With Pickled Radish Slaw

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 avocado, sliced into long strips (toss in lime or lemon juice to prevent oxidation)

1 cup crisp greens (I used pea shoots but you can sub with mache, chopped cilantro or another leafy green)

3-5 corn tortillas, warmed

sides (salsa, rice, plantains - whatever you'd like!)

1 package tempeh 8oz, cut into cubes

2-3 Tbsp olive oil

2 tsp maple or agave syrup

1 tsp liquid smoke

1/4 tsp cumin powder

1/2 tsp garlic powder

1/2 tsp spicy chipotle powder

1/4 tsp salt

1/4 tsp pepper

1/2 orange, juiced

1 Tbsp apple cider vinegar

1 white onion, sliced into thin rings

1 1/2 cups radish slices (rounds, or julienned sticks)

1/4 cup seasoned rice vinegar

1/2 orange, juiced (opt'l: microplane some citrus zest in too)

1 Tbsp sugar

1 Tbsp olive or grape seed oil

1/2 tsp coriander (opt'l)


opt'l: a drizzle of tahini

garnish: orange slices

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