Radish season has come and gone in my spring garden. While I had fresh radishes, I made these teriyaki tempeh tacos with radish carrot slaw so many times. Find some radishes to try them out for yourself!
Radish is one of those ingredients that I never quite know what to do with. Sure you can slice them and add them to salads, but there are only so many of those salads I can eat before they get boring.
Tacos, on the other hand, never get boring. Especially when you consider these Asian fusion tacos. Teriyaki, meet tortilla! It is such a fun flavor combo that just really works.
I tried these tacos with a few different proteins, and the crumbled tempeh was by far the best. I don’t stock teriyaki sauce, so I make my own. I’m certain the bottled stuff would work in a pinch, but this sauce is absolutely delicious, a must try.
I tried all the optional garnishes, and the cilantro and queso fresco was my favorite combo. I was out of queso fresco on picture day, so I used sriracha mayo instead and I stilled loved (and devoured!) every bite.
Variations to the Teriyaki Tempeh Tacos with Radish Carrot Slaw recipe:
- Use in-season vegetables: In spring I used carrot and radish. You could swap in cucumber, cabbage, or shaved broccoli stem if radish and/or carrot are not in season.
- Tortilla: I love corn tortillas for tacos, but you could use flour a well. Use a large tortilla to turn these into wraps instead!
- How to Crumble Tempeh: I cut the block of tempeh into quarters and just crush it up with my hands. You could also dice it up with a chefs knife, or slice it instead.
- 6 corn tortillas
- 8 oz package tempeh, crumbled
- 1 TBS olive oil
- 3 TBS reduced sodium tamari or soy sauce
- 1 TBS rice vinegar
- 2 tsp sriracha
- 1 ½ tsp brown sugar
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- ½ tsp cornstarch
- ½ cup shredded carrot
- ½ cup shredded or julienned radish
- 2 TBS rice vinegar
- Salt and sugar to taste (1 pinch each)
- Sriracha mayo (3 TBS mayo or vegan mayo & 1 tsp sriracha)
- Minced cilantro
- Crumble queso fresco
- Diced avocado
- Heat corn tortillas according to package directions.
- Saute tempeh in olive oil over medium heat until it starts to brown, stirring occasionally, about 5 minutes.
- Meanwhile mix together all the ingredients for the teriyaki sauce.
- Pour the teriyaki sauce over the tempeh, stirring to coat. When the sauce is thick and sticky, remove the teriyaki tempeh from heat.
- Meanwhile mix together all the slaw ingredients (carrot, radish, rice vinegar, salt and sugar).
- Divide teriyaki tempeh evenly among the tortillas. Top with the slaw and any additional garnishes you like. I used sriracha mayo and minced cilantro in the photos.
