An epic way to get more greens into your life is to use the inherently crispy, clean-tasting large leaves of lettuces or dark leafy greens as a kind of "wrap" for delicious fillings. Reduce the overall calories, add in additional vitamins, savor the crisp flavor... what's not to love? Try making these fun tacos for an easy weeknight meal. (Oh, and they're also absolutely killer at parties!)
Tempeh Tacos with Mango-Avocado Salsa
Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh.
Makes 10-12 tacos | Serves 2-4
2 large ripe mango, peeled and diced
1 tablespoon dried goji berries
2 green onions, white and green parts thinly sliced
1 Anaheim pepper, minced
½ teaspoon camu berry powder (optional)
2 teaspoons maple syurp
zest and juice of 1 lime
1 large avocado, peeled and diced
¼ teaspoon chipotle powder
¼ teaspoon cinnamon powder
2 tablespoons coconut oil
1/2 cup fresh cilantro leaves
10-12 large butter lettuce leaves
Sea salt and black pepper
First, make the mango salsa: In a medium bowl, combine the mango, goji berries, green onions, Anahiem pepper, camu powder, maple syrup, lime zest and juice, plus ½ teaspoon sea salt, and mix together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour to allow the flavors to meld and the goji berries to soften.
In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a large sauté pan over medium heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes, or until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.
To assemble tacos, lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.