Beer Battered Tempeh Tacos

When we came out to California, there were fish tacos everywhere! Just the thought of a fish taco made was quiver! We had only ever eaten traditional meat filled tacos where we grew up. We finally tried fish tacos and they were delicious! This is our Vegan version (fish free) and it's a good catch! Serve with our recipes for Pico de Gallo and "Gimme More" Guacamole!. Also, serve black beans and rice on the side.

Taco Slaw:

3 heaping cups finely shredded purple or white cabbage (10-12 oz), or mix of both (buy pre-shredded cabbage to save you time)

1 carrot, finely shredded

1/4 c apple cider vinegar

2 pickled jalapenos, diced finely (or 2 T sweet pickle relish)

Add a few twists of fresh cracked black pepper

Prepare the slaw first. Mix all the ingredients well in a large glass or plastic bowl, don't use metal. Cover the bowl with plastic wrap, press it down on top of the slaw and set something heavy on the plastic wrap to weight it down (2 cans of beans or a full jar of pickles will do the trick). Refrigerate and allow the slaw to press down for at least an hour. Slaw improves the longer it's allowed to mellow (even overnight). When ready to use, squeeze out handfuls to release any excess juice.

Lime Crema:

3/4 c plain soy yogurt

3 T fresh squeezed lime juice

2 T canola oil

1/3 c lightly packed fresh cilantro leaves

Blend all ingredients in a blender or until creamy and smooth. Pour into an airtight container and chill for an hour (even overnight).

Chile-Beer Marinade:

3/4 c beer (any Vegan beer will do)

2 cloves garlic, crushed

2 T canola oil

2 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

2 T fresh squeezed lime juice

2 - 3 t chili powder

1/2 t ground cumin

1 - 8 oz package tempeh, sliced

12 - 16 small blue or white corn soft tortillas

Whisk all the ingredients together and pour into a glass pie plate or casserole dish.

Bring water to a boil in a 2 quart saucepan. Slice the tempeh into three pieces lengthwise, then slice each in half, and in half horizontally through the middle (12 pieces). When the water is boiling, add the tempeh, lower the heat and simmer for 10 minutes. Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish. Marinate for 1 hour (or overnight), turning them over once and awhile to cover all sides.

Beer batter:

1 c unbleached flour

1/4 c corn meal

1/2 t baking powder

1 c beer (any Vegan beer will do)

1/4 t paprika

Whisk all ingredients together, if batter is too thick add more beer! Dip tempeh pieces in batter and quick pan fry until golden brown on both sides. Place fried tempeh in a warm oven wrapped in foil until ready to assemble the tacos (warm your tortillas at the same time, also wrapped in foil).

Assemble:

Hold 1 warm tortilla in hand (or can use 2 for a stronger taco), add slaw, 1 piece of tempeh, drizzle with crema and top with Pico de Gallo and "Gimme More" Guacamole. Fold and eat! Makes great leftovers the next day if you can't finish them all!

Makes 12 tacos