Flavor-filled Miso-glazed Chickpea Tempeh Tacos with a fresh Mango Avocado Salsa. This is a delicious dinner to add to your summer meal rotation.
These veggie-filled tacos consist of a creamy umami-packed miso-glazed chickpea and tempeh filling and a fresh mango avocado salsa. The tacos are finished off with a simple, but delicious, yogurt drizzle.
This taco recipe is not only full of flavor, but simple to prepare! Majority of the ingredients in this recipe are pantry-friendly at easy to find at your local grocery store. If you have any trouble finding a particular ingredient, let me know and I can help you find the best substitution.
These tacos consist of:
- Marinated tempeh and crispy chickpeas tossed in a creamy umami-filled miso sauce
- Fresh and zesty mango avocado salsa
- Bright and creamy yogurt drizzle
How to make these Miso-glazed Chickpea Tempeh Tacos w/ Mango Avocado Salsa:
Marinate the tempeh
- In a shallow bowl, whisk together the tamari, rice vinegar, sesame oil, olive oil, and sugar. Add the sliced tempeh and flip over a few times to coat in marinade. Cover and refrigerate, ideally overnight or at least 1 hour.
Mango Avocado Salsa
- Add all ingredients to a large bowl and mix well to combine. Adjust seasoning (salt), as desired. Refrigerate while preparing the rest of the components.
Miso Sauce
- In a small mixing bowl, whisk together the miso paste, tamari, maple syrup, cornstarch, lime juice, salt, and pepper until creamy. Set aside.
Chickpea & tempeh filling
- Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the drained and rinsed chickpeas and sprinkle over ½ tsp kosher salt. Spread chickpeas out into an even layer. Cook for 2-3 minutes, making sure not to move them around so they get nice and crispy. Stir the chickpeas and cook for 1-2 minutes more until golden brown.
- Remove the tempeh from the marinade. Use your fingertips to crumble the tempeh into the skillet with the chickpeas. Stir well to combine. Cook for 2-3 minutes more until tempeh is heated through. Pour in the miso sauce and immediately stir, making sure all the chickpeas and tempeh are coated. Season with salt, as desired. Remove skillet from the heat.
Yogurt drizzle
- Whisk together greek yogurt, salt, sugar, and just enough water to create a pourable consistency (about 1 tsp).
Assemble tacos
- Heat tortillas in a skillet. Assemble by filling the tortilla with the chickpea and tempeh filling. Top with a spoonful of mango avocado salsa and drizzle of yogurt sauce. Garnish with fresh cilantro and squeeze of lime juice. Enjoy!
Why you’ll love these Miso-glazed Chickpea Tempeh Tacos w/ Mango Avocado Salsa:
- Savory & full of flavor. The tempeh is marinated in a savory sauce and when cooked with the chickpeas are covered in an umami-filled miso glaze that’s bursting with flavor.
- Bright & fresh. To counteract the savory and salty flavors of the chickpea and tempeh, the mango avocado salsa is fresh, bright, and zesty from lime juice and zest.
- Easy & simple. Although there are multiple components, each step is easy-to-follow, requires no special equipment, and is ready in less than 1 hour.
- Perfect meal prep. Prep each component on a Sunday and have ready-to-build tacos throughout the week!
How long do you recommend marinating the tempeh for?
I recommend overnight, but at least 1 hour will do!
Is there a substitute for the tempeh?
You can substitute tofu, but the final texture won’t be as crispy. If you are going to substitute tofu, I recommend:
- Marinate 1 block of tofu with the tempeh marinade for ideally overnight or at least 1 hour.
- Preheat the oven to 425F. Crumble 1 block of tofu over a large parchment-lined baking sheet. Toss with 2 tsp olive oil. Bake for 20-25 minute or until tofu is golden brown and crispy.
- Add crumbled tofu to skillet the same time you’d add the tempeh in the directions below.
How do I store the tacos?
I recommend storing the taco components separately in airtight containers. Store in the fridge for up to 4 days.
If you’re looking for more vegan taco recipes, you’ll also love these Crispy Vegan Fish Tacos, Refried Pinto Bean & Veggie Tacos, and these Cajun-spiced Cauliflower Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flavor-filled Miso-glazed Chickpea Tempeh Tacos with a fresh Mango Avocado Salsa. This is a delicious dinner to add to your summer meal rotation.
- 8 oz. tempeh, sliced
- ¼ cup tamari or low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp olive oil
- 1 tsp granulated sugar
- 2 medium avocados, cubed
- 1 fresh mango, cubed
- ½ red onion, diced
- ⅓ cup fresh cilantro, finely chopped
- Zest from ½ lime
- Juice from 1 lime
- 1 tsp kosher salt
- 3 tbsp white miso paste
- 2 tbsp tamari or low-sodium soy sauce
- 1 tbsp maple syrup
- 2 tsp cornstarch
- Juice from ½ lime
- ¾ tsp kosher salt
- Black pepper, to taste
- ¼ cup plain greek yogurt
- ½ tsp kosher salt
- ¼ tsp granulated sugar
- Water to thin
- Two 15 oz. can chickpeas, drained and rinsed
- 6-8 corn tortillas
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In a shallow bowl, whisk together the tamari, rice vinegar, sesame oil, olive oil, and sugar. Add the sliced tempeh and flip over a few times to coat in marinade. Cover and refrigerate, ideally overnight or at least 1 hour.
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Add all ingredients to a large bowl and mix well to combine. Adjust seasoning (salt), as desired. Refrigerate while preparing the rest of the components.
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In a small mixing bowl, whisk together the miso paste, tamari, maple syrup, cornstarch, lime juice, salt, and pepper until creamy. Set aside.
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Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the drained and rinsed chickpeas and sprinkle over ½ tsp kosher salt. Spread chickpeas out into an even layer. Cook for 2-3 minutes, making sure not to move them around so they get nice and crispy. Stir the chickpeas and cook for 1-2 minutes more until golden brown.
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Remove the tempeh from the marinade. Use your fingertips to crumble the tempeh into the skillet with the chickpeas. Stir well to combine. Cook for 2-3 minutes more until tempeh is heated through. Pour in the miso sauce and immediately stir, making sure all the chickpeas and tempeh are coated. Season with salt, as desired. Remove skillet from the heat.
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Whisk together greek yogurt, salt, sugar, and just enough water to create a pourable consistency (about 1 tsp).
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Heat tortillas in a skillet. Assemble by filling the tortilla with the chickpea and tempeh filling. Top with a spoonful of mango avocado salsa and drizzle of yogurt sauce. Garnish with fresh cilantro and squeeze of lime juice. Enjoy!
