Corn tacos with spiced tempeh and mango salsa

Ingredients

For 1 serving

• Corn tortillas3
• Tempeh155 g
• Mango80 g
• Red cabbage60 g
• Red onion20 g
• Jalapeño0.5
• Cilantro5 g
• Lime juice15 ml
• Taco seasoning1 teaspoon
• Tamari1 teaspoon
• Sunflower oil6 g

Contains: soy,

Method

1. Crumble the tempeh with your fingers; heat the sunflower oil in a frying pan over medium-high heat and fry it for 3 minutes, then add the taco seasoning, tamari and a splash of water and cook for 3 more minutes, stirring, until the liquid is absorbed and the tempeh is golden.
2. Meanwhile make the salsa: peel the mango and cut it into 5 mm dice, finely chop the red onion and deseeded jalapeño, tear the coriander and mix everything with half the lime juice.
3. Very thinly slice the red cabbage and dress it with the remaining lime juice, massaging it with your hands so it softens.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
5. Fill the tortillas with the cabbage, tempeh and mango salsa and serve straight away.