Ingredients
Units
Scale
- 2 large mangoes
- 2 large avocados
- 2 limes
- 8 oz. plain tempe
- cooking oil
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 cups chopped red cabbage
- 1 tsp ground cumin
- salt & pepper
- 6 flour tortillas
Instructions
- Cube the mangoes and avocados into small pieces, and toss with the juice from two limes. Set aside.
- Cut the tempe into 1" by 1/4" pieces. In a frying pan, heat about 1/2" of cooking oil until hot. Add the tempe so that all of it is barely submerged. It should sizzle and fry! Fry until golden brown, 4-5 minutes, then dump off the oil (save 1 tsp for later). Return the pan to medium-high heat and add the soy sauce and honey. Mix together and swirl around the pan to coat everything. The sauce will caramelize and reduce to coat all of the tempe. Once it is fully reduced and soaked up, remove from heat.
- With the saved tsp of oil, cook the chopped cabbage, with the ground cumin, over medium heat for about 3 minutes — you just want to slightly soften it. Remove from heat.
- To assemble the tacos, first layer the cabbage, then tempe, then salsa, on a warm flour tortilla.