When my husband announced that he was making dinner I was both excited and nervous. Excited to have a break from cooking, nervous because his previous adventure in the kitchen resulted in a glass pan exploding into a million pieces. I was ready for anything!
What resulted was an impressive, no-fuss meal that was delicious and satisfying. With some leftover cooked grains on-hand, these were made in just one pan in a matter of minutes. And the best thing about tacos is that everyone is happy with the result because they can be completely customized with your favorite toppings.
These were excellent served in a red cabbage shell. It gave them a nice crunch and freshness. Not to mention, red cabbage is packed with nutrients. Of all the healthy items in the produce section, red cabbage offers the the most antioxidants for your buck. If you’re looking to save money while eating healthfully, red cabbage is a must. To make cabbage taco shells, carefully remove the individuals leaves from the head of cabbage, rinse well and let dry. I find that the leaves in the middle of the head are the perfect taco size, but smaller or larger certainly can do the trick.
Tempeh can be found in the refrigerated section of the grocery store, right by the tofu. Tempeh is simply fermented soy beans. It has the entire bean intact so it’s less processed than tofu. For those who are used to having meat, tempeh offers that familiar meaty texture. It doesn’t taste like much on it’s own but will pick up whatever flavors are in your dish. When crumbled up, like in these tacos, it often can be mistaken for ground meat.
Ingredients
- 2 cups cooked brown rice, barley or quinoa
- 1/2 cup red onions diced
- 1 cup bell peppers chopped
- 1 8 oz package tempeh
- 1 cup frozen corn thawed
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1/4 tsp red pepper flakes (optional)
- toppings: salsa, guacamole, avocados, hot sauce, sprouts
- 8 tortillas or cabbage leaves
Instructions
- Saute onions in 1/4 cup of water in a medium pan over medium heat for 3 minutes, stirring continuously.
- Add peppers and additional water, 1 tablespoon at a time, if needed.
- Crumble tempeh into pan and then add corn, chili powder and cumin. Let cook for 5 minutes, stirring occasionally and adding water, if needed.
- If using cabbage leaves as shells, carefully disassemble cabbage head, rinse leaves and let dry on a towel.
- To assemble tacos, fill shells with 1/4 cup of cooked grain, 1/4 cup of tempeh mixture and toppings of choice.
Nutrition
