Korean Tacos with Avocado Cream

These korean tacos with avocado cream are sweet and spicy vegetarian tacos with tempeh and cabbage. These veggie tacos have a "korean-style" twist & are topped with an avocado cream sauce that is absolutely scrumptious!

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Ingredients:

Taco Filling:

  • 8 soft tacos, (whole grain or other variety), I used Rudi’s organic spelt tortillas
  • 1 package organic tempeh (I use Lightlife brand)
  • 2 cups shredded cabbage
  • 1 red pepper, sliced
  • 1 avocado, sliced
  • ½ cup green onions, chopped

Sweet & Spicy Sauce:

  • ¼ cup organic ketchup
  • ¼ cup organic barbeque sauce
  • 2 tbsp. hot sauce
  • 2 tbsp. red chili flakes
  • 2 tbsp. agave (or sweetener of choice)

Avocado Sauce:

  • 1 ripe avocado
  • 1/4 cup Vegenaise
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1 tbsp. dried dill
  • ¼ cup cilantro, chopped (reserve some to sprinkle on tacos)
  • 1/4 teaspoon ground cumin
  • Sea salt (or garlic salt) & Dash of cayenne pepper

Directions:

  1. Steam tempeh for about 15 min.
  2. While tempeh is steaming, prepare the avocado sauce. For avocado sauce, peel and cube avocado. In a small bowl, mash avocado. Stir in the remaining sauce ingredients, stir in cilantro last. (You could also use a blender to create a creamier texture!) Refrigerate sauce until serving.
  3. Remove tempeh from steamer. Slice tempeh into strips and sauté in coconut oil over medium heat until lightly browned.
  4. While tempeh is cooking, mix together the ingredients for the sweet & spicy sauce in a bowl. Pour sauce over the browned tempeh and simmer on medium-low for about 10 min.
  5. While sauce is simmering, prepare veggies. Wash and chop the pepper, cabbage and onions and set aside.
  6. Place 3 strips of tempeh with sweet & spicy sauce on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tbsp. of green onions, several red pepper strips, a few slices of avocado and some cilantro. Drizzle with avocado sauce, wrap and enjoy!
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Place tempeh in a steamer basket with about an inch of water. Boil to steam.

Make the avocado cream sauce and refrigerate while preparing the tacos.

Saute tempeh strips in coconut oil over medium heat until lightly browned.

Add sweet and spicy sauce to the tempeh and simmer.

Place tempeh strips in the center of each wrap. Top with cabbage, red pepper, onions, and cilantro. Drizzle with avocado cream sauce.

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Wrap and enjoy!

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You might also like these veggie quesadillas or black bean burritos!

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