Best 2 Baja Style Grilled Tempeh Tacos Recipes

**Baja-Style Grilled Tempeh Tacos: A Flavorful Fusion of Mexican and Asian Cuisine**

Embark on a culinary adventure with Baja-style grilled tempeh tacos, where the vibrant flavors of Mexican and Asian cuisine harmoniously blend. These tacos are a delightful symphony of textures and tastes, featuring tender and smoky tempeh, wrapped in warm tortillas and topped with a refreshing cabbage slaw, tangy salsa, and creamy avocado. The marinade for the tempeh, made with a blend of aromatic spices, citrus, and herbs, infuses it with a captivating flavor that will tantalize your taste buds. Accompanying these tacos are three distinct salsa recipes: a spicy tomato salsa, a flavorful tomatillo salsa, and a unique pineapple salsa, each offering its own vibrant twist to the dish. Whether you prefer a classic taco experience or are seeking a more adventurous flavor profile, these Baja-style grilled tempeh tacos, along with the diverse salsa options, promise an unforgettable culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

BAJA-STYLE GRILLED TEMPEH TACOS

Baja-Style Grilled Tempeh Tacos image

From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer.

Provided by Eat Your Vegetables

Categories Mexican

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

3 cups cabbage, finely shredded
1 carrot, finely shredded
1/4 cup apple cider vinegar
2 pickled jalapeno peppers, finely diced
1 teaspoon salt
fresh ground black pepper
3/4 cup plain soy yogurt
3 tablespoons lime juice
2 tablespoons oil
1/3 cup fresh cilantro leaves
1/2 teaspoon salt
3/4 cup beer, pilsner or 3/4 cup ale, style
2 garlic cloves, crushed
2 teaspoons oil
2 tablespoons soy sauce
2 tablespoons lime juice
2 -3 teaspoons chili powder
1/2 teaspoon ground cumin
8 ounces tempeh
12 -16 white corn tortillas

Steps:

Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.

Nutrition Facts : Calories 375.8, Fat 17.3, SaturatedFat 2.8, Sodium 1635.7, Carbohydrate 40.9, Fiber 6.3, Sugar 3.8, Protein 16.3

GRILLED BAJA FISH TACOS

Grilled Baja Fish Tacos image

I found this grilled Baja fish taco recipe and made a few changes to it per my liking. Wife and 5-year old son love it. I hope you do too. Serve with lime wedges, if desired.

Provided by JoVieBro

Categories Main Dish Recipes Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons cider vinegar
1 teaspoon vegetable oil
1 teaspoon kosher salt
½ medium head green cabbage, shredded
3 scallions, thinly sliced
5 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
4 tilapia fillets, or more to taste
2 teaspoons vegetable oil
¾ cup mayonnaise
1 lime, juiced, divided
2 teaspoons minced chipotle peppers in adobo sauce, or to taste
2 cloves garlic, minced
12 (6 inch) corn tortillas
½ cup crumbled queso fresco

Steps:

Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 32.5 g, Cholesterol 44.4 mg, Fat 28.6 g, Fiber 6.2 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 912.4 mg, Sugar 3.6 g

Tips:

Choose high-quality tempeh. Look for tempeh that is firm and has a slightly nutty flavor. Avoid tempeh that is slimy or has an off odor.
Press the tempeh before cooking. This will help to remove excess moisture and make the tempeh more flavorful.
Marinate the tempeh. This will help to infuse it with flavor. You can use a variety of marinades, such as a simple mixture of olive oil, soy sauce, and garlic, or a more complex marinade with spices and herbs.
Cook the tempeh over medium heat. This will help to prevent it from burning and will allow it to cook evenly.
Serve the tempeh tacos with your favorite toppings. Some popular toppings include salsa, guacamole, sour cream, and shredded cheese.

Conclusion:

Baja-style grilled tempeh tacos are a delicious and healthy alternative to traditional tacos. They are easy to make and can be tailored to your own tastes. With a little creativity, you can create a taco that is both flavorful and satisfying. So next time you are looking for a quick and easy meal, give these Baja-style grilled tempeh tacos a try. You won't be disappointed!