Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh, but small tortillas or hard shells can also be used in their place.
- 2 large ripe Mango, peeled and diced
- 2 tsp Goji Berries
- 2 Green Onions, white and green parts thinly sliced
- 1 Anaheim Pepper, minced
- ½ tsp Camu Powder
- 2 tsp Agave Nectar
- zest and juice of 1 Lime
- 1 large Avocado, peeled and diced
- 8oz Tempeh
- ¼ tsp Chipotle Powder
- ¼ tsp Cinnamon Powder
- 2 Tbsp Coconut Oil
- ½ cup fresh Cilantro Leaves
- 10-12 large Butter Lettuce Leaves
- Sea Salt and Black pepper
Make the salsa: In a mixing bowl, toss the mango, goji berries, green onions, Anahiem pepper, camu powder, agave, lime zest and juice plus ½ teaspoon sea salt together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour.
In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a medium pan over medium-high heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes, until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.
To assemble tacos: lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.