Crispy tacos with avocado cashew cream

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy taco shells filled to the brim with Mexican-spiced tempeh and fresh lime salsa. Topped with a dollop of avocado cashew cream and served with a side of coleslaw.
1. Set oven to 180ºC.
 Bring 1 cup water to boil in the kettle. Soak cashews in boiling water for 10 minutes (see note). Drain and blend until smooth with avocado, lime zest, 1/2 the juice and 1 tbsp oil using a stick mixer.

2. Deseed and dice tomatoes and cucumber. Slice spring onions. Toss together with remaining lime juice and 1/2 tbsp olive oil. Season to taste with salt and pepper.

3. Heat a frypan over medium heat with 1 tbsp oil. Crush garlic into pan and cook for 1-2 minutes. Crumble in tempeh. Stir in 1 tbsp cumin and 2 tsp paprika until coated. Pour in tomatoes (break up with spoon), 1/2 cup water and simmer for 10 minutes. Season with salt and pepper.

4. Warm taco shells in the oven for 3-4 minutes (keep divider in place to hold the shells open).

5. Toss coleslaw mix with 1/2 tbsp vinegar, 1 tbsp olive oil and 2 tbsp avocado cream. Season well with pepper.

6. Assemble tacos at the table with tempeh filling, salsa and remaining avocado cream. Serve with a side of coleslaw.

Move on to making the salsa while you wait for the cashews to soak.

For a creamier coleslaw, use mayonnaise or yoghurt to dress.
cashews 1/3 packet (30g)
Avocado 1
lime 1
Tomatoes 2
Lebanese cucumber 1
Spring onions 1/4 bunch
Garlic 2 cloves
Ready to eat tempeh 2 packets
Whole peeled tomatoes 400g
Taco shells 1 packet
Coleslaw 1 bag (400g)

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, smoked paprika, apple cider vinegar