5 from 1 vote
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Teriyaki Tempeh Tacos

Looking for a different take on tacos? These Teriyaki Tempeh Tacos are a loaded with protein and combine both sweet and savory to make a delicious and easy meal. 

Course Main Course
Cuisine Japanese, Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 216 kcal
Author Mary Ellen

Ingredients

Teriyaki Tacos

  • 1 batch Teriyaki Tempeh
  • 6 gluten free taco shells (if using soft corn tortillas, you can double them if you like)*

Asian Slaw

  • 1 cup green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 cup carrots grated
  • 3 scallions chopped

Dressing

Instructions

  1. Make one batch of my Teriyaki Tempeh (link in ingredients). 

  2. Add all of the dressing ingredients to a large bowl and whisk until combined.

  3. Add slaw ingredients to the bowl and mix until coated. 

  4. Take tacos, add slaw (you may have some slaw left over), top with tempeh and enjoy!

Recipe Notes

*Nutrition info does not include taco shells. There are so many types of taco shells with different nutritional values so check the back of the shells your are using for that information. 

Nutrition Facts
Teriyaki Tempeh Tacos
Amount Per Serving
Calories 216 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 15g5%
Fiber 4g17%
Protein 10g20%
Vitamin A 7800IU156%
Vitamin C 19.8mg24%
Calcium 70mg7%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.