Crispy Coconut‑Crusted Tempeh Tacos with Lime‑Cilantro Slaw

These tempeh tacos are a high‑protein, pantry‑friendly lunch that can be turned into a hearty dinner. The coconut‑crusted tempeh gives a satisfying crunch, while the lime‑cilantro slaw adds zest and freshness. All you need is a skillet and a few pantry staples—perfect for a busy weeknight.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14‑oz block tempeh, pressed and sliced into 1/4‑inch pieces
• 1 cup shredded coconut
• 1/2 cup almond flour
• 1/2 cup oat flour (or all‑purpose flour)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsweetened soy sauce
• 1 tbsp maple syrup
• 2 tbsp olive oil, divided
• 8‑12 mini corn tortillas
• 1 cup shredded red cabbage
• 2 tbsp chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1 tbsp lime juice (plus extra for serving)
• 1 tsp agave syrup or honey (optional, for slaw)
• 1/4 cup extra‑virgin olive oil (for slaw)
• Salt and pepper to taste
• Squeeze of lime and extra cilantro for garnish

Instructions

1. 1. Preheat a large skillet over medium heat; lightly spray with olive oil.
2. 2. In a shallow bowl, combine shredded coconut, almond flour, oat flour, paprika, garlic powder, onion powder, salt, and pepper.
3. 3. In a second bowl, whisk soy sauce, maple syrup, and 1 tbsp olive oil. Coat each tempeh slice first in the coconut mix, then dip in the soy‑maple wash, and press back into the coconut mixture so the coating adheres.
4. 4. Place coated tempeh slices in the skillet and sear 3‑4 minutes per side, until golden brown and crispy. Remove and set aside.
5. 5. Meanwhile, assemble the lime‑cilantro slaw: combine cabbage, cilantro, green onions, lime juice, agave syrup, and olive oil in a bowl. Toss to coat and season with salt and pepper. Keep chilled.
6. 6. Warm tortillas in a dry skillet or microwave for 20 seconds; lay them flat on a clean surface.
7. 7. Divide tempeh slices among tortillas. Top each with a spoonful of slaw, a squeeze of lime, and an extra sprinkle of cilantro.
8. 8. Fold or roll the tacos and serve immediately. Add fresh salsa or a dollop of yogurt-based sauce if desired.

Chef's Note

For an extra crunchy coating, bake the tempeh in a 400°F oven for 10 minutes on each side after searing. Store extra slaw in an airtight container for up to 2 days for a quick grab‑and‑go meal.

Make-Ahead Tips

Toss the slaw ahead and refrigerate. Tempeh can be pre‑coated and kept sealed in the fridge for up to 24 hrs; just finish searing when ready to serve.

Substitutions

Use firm tofu instead of tempeh for a slightly different texture.,Replace coconut flour with chickpea flour if you have allergies to coconut.,Swap almond flour for oat flour or all‑purpose flour.,Use agave or honey for sweetening the slaw, or leave it sweeter-free.