Tempeh Tacos with Red Cabbage Slaw

I know, tacos again. I'm on a bit of a Mexican kick, what can I say?

This recipe is simple, to the point, and delicious. It's a pour marinade over everything and let it sit in the fridge all night when I know I'm going to have a busy day tomorrow kind of meal.

D even came home from running errands and asked: "What did you make for dinner? It smells good. Can I have some?" (Note: This never happens).

While the tacos filling is absolutely delicious, what really made these tacos were the tortillas.

I've talked about Hot Bread Kitchen's products before. I love their breads and granola, but I always balked at their tortillas. Four dollars for twelve corn tortillas? Seriously? I can get a stack of 50 at the bodega on the corner for $1.99. But I finally decided to give them a try. They are worth every penny (and if you do the math it's really only about thirty-three cents per tortilla). They taste better, they have a better texture. I can pronounce all of the ingredients (stone ground corn meal, salt, water, a trace of lime).

The moral of the story? Real food is better. Besides, there's really no way for one or even two people to eat more than twelve tortillas before they get stale anyway.

Tempeh Tacos with Red Cabbage Slaw
adapted from Unmitigated Grub

4 oz tempeh
Marinade:
1 T olive oil
1 T water
1/2 T lime juice
1/2 T soy sauce or tamari
1 small clove of garlic, minced
1 t minced Joe's long cayenne pepper (or other red chili) or 1/2 t crushed red pepper flakes
1/2 t chili powder
1/4 t cumin
1/4 t dried oregano
freshly ground black pepper

Red Cabbage Slaw:
1 c chopped red cabbage
1 T cider vinegar
1/2 T olive oil
salt and pepper to taste
a tiny drizzle of agave nectar

To finish:
2-3 corn tortillas
salsa
queso fresco

Whisk together the marinade. Cut the tempeh in half width-wise, and then each slice in half cross-wise, so you have four thin-ish pieces. Place the tempeh in the marinade and let sit for at least one hour or overnight (anything more than an hour should be marinated in the fridge).

Toss together the chopped cabbage, cider vinegar, oil, agave, salt and pepper together in a bowl. Let sit for at least a half an hour (anything more than an hour, marinate in the fridge).

When you're ready to serve, heat a large cast iron skillet over medium heat. Slice the tempeh into thin strips. When the skillet is hot, dump in the tempeh and the marinade and cook for about 5 minutes, stirring frequently, until the tempeh is beginning to brown.

Heat your tortillas, layer your ingredients and serve.

Serves 1-2