Baja-Style Grilled Tempeh Tacos
We had these for dinner a while ago, and they were so good that I made Ryan take a picture of them. I never really had fish tacos until moving to California. For a while, we weren’t eating dairy, but were still eating fish. Often when we ate out, a fish taco was the only thing on the menu we could get.
What I love about the traditional fish taco (or at least the ones that I ate), is how tangy and flavorful they are. They often involve some kind of shredded cabbage, which provides a great texture contrast that you don’t get as much with iceberg. I’ve definitely missed the flavors of a grilled fish taco since giving up fish, so I was excited to come across this recipe in Veganomicon. It’s a little bit involved, but it helps that you can make some of the components ahead of time.
For this recipe, you make your own super tangy slaw, marinate the tempeh in a chile-beer mixture, and top the whole thing with a simple lime crema. Like many of the recipes in this book, you can also use the individual components of these tacos in other recipes. When they all come together though, the combination of texture and flavor is amazing!