lunch recipe · #01359
Pineapple Cabbage Chili Tempeh Tacos
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 tortillaCorn Tortilla
- 12 ozTempeh
- 8 ozPineapple
- 6 ozRed Cabbage
- ½ tspChili Powder
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Tempeh if needed. Wash the fresh taco ingredients under running water, keep leafy greens separate from raw meat and poultry, and prepare the Pineapple, Red Cabbage, Chili Powder.
- Heat the Olive Oil in a skillet. Cook the Tempeh with the Table Salt and Black Pepper until browned and hot, then stir in the Pineapple, Red Cabbage, Chili Powder.
- Warm the Corn Tortilla in a dry skillet, divide the Tempeh mixture among the tortillas, and serve promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 20.9 g
- Carbohydrates
- 39.3 g
- Fat
- 14.2 g
- Fiber
- Unavailable
- Sodium
- 336.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.