Tempeh Tacos with Pickled Carrots and Radishes | PCC Natural Markets

Tempeh Tacos with Pickled Carrots and Radishes

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Place carrots and radishes in a heat-proof bowl. Combine water, vinegar, lime juice, sugar, salt and red pepper flakes in a saucepan. Bring to a boil, while stirring, and then reduce to a simmer for 2 minutes. Pour pickling liquid over vegetables. Allow to marinate for at least 30 minutes, or cover and refrigerate overnight.

Heat oil in a large pan over medium-high heat. Add tempeh, Mexican seasoning, tamari, salt and pepper. Cook until golden and crispy, about 5 minutes.

Place tempeh on tortillas; top with pickled carrots and radishes, spinach and avocado.

Each taco: 180cal, 7g fat (1g sat), 0mg chol, 360mg sodium, 25g carb, 7g fiber, 7g protein

Recipe by Jackie Freeman, PCC Chef

More about: pickles, tacos, tempeh


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login