Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1/2 red onion, sliced
- 2 cups red cabbage, thinly sliced
- Salt
- 1 (8-ounce) package Tootie’s Tempeh or other tempeh, crumbled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked chipotle chile powder (or regular chili powder)
- 1 cup (1/2 pint) cherry tomatoes, roughly chopped
- 1 garlic clove, finely minced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro leaves
- 1 just-ripe avocado
- 1 package Maria and Ricardo’s mini flour tortillas or Hermosa Organic soft corn tortillas
Instructions
- Add 1 tablespoon of the oil, red onion, and cabbage to a skillet and saute over medium heat, stirring often until cabbage is wilted and nearly cooked, about 10 to 12 minutes. Add the crumbled tempeh, and continue sautéing another 5 minutes until the tempeh is hot and slightly browned. Add the cumin and chile powder, and salt to taste, and cook a few minutes more, stirring often.
- For the salsa, place the chopped tomatoes in a bowl and stir in the garlic, lime juice, cilantro, and salt to taste. Cut the avocado in half, scoop out the flesh and slice lengthwise. Set aside.
- Heat 6 to 8 tortillas according to the package instructions. Top each with about ¼ cup of the tempeh mixture, a dollop of salsa, and a few slices of avocado. Enjoy!