Crispy Walnut Tacos with Zesty Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Walnut Tacos with Zesty Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Walnut Tacos with Zesty Lime Slaw

Enjoy a vibrant twist on taco night with these crispy walnut tacos layered with savory tempeh, hearty black beans, and a bright, zesty lime slaw. This dish offers satisfying crunch and refreshing notes from freshly shredded cabbage and carrots, all nestled in warm corn tortillas for a nourishing, plant-forward meal.

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NUTRITION

576kcal
Protein
31.5g
Fat
34.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh, cubed

1/4 cup Walnuts, roughly chopped

1/4 cup Black Beans, drained

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

1 Tbsp Lime Juice

1 Tbsp chopped Cilantro

Spices: Cumin, Chili Powder, Garlic Powder, Salt, Black Pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add crumbled tempeh and season with cumin, chili powder, garlic powder, salt, and black pepper. Sauté for 5-7 minutes until lightly browned.

  • 2

    In a separate pan, toast the chopped walnuts for 2-3 minutes over low-medium heat until they become aromatic and crisp.

  • 3

    In a mixing bowl, combine shredded red cabbage, shredded carrot, lime juice, and chopped cilantro. Toss well to combine; season with a pinch of salt and pepper to taste.

  • 4

    Gently warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Assemble the tacos by layering the sautéed tempeh, toasted walnuts, and black beans on each tortilla. Top with a generous serving of the zesty lime slaw.

  • 6

    Serve immediately and enjoy a balanced, crunchy, and refreshing taco experience.

Crispy Walnut Tacos with Zesty Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Walnut Tacos with Zesty Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Walnut Tacos with Zesty Lime Slaw

Enjoy a vibrant twist on taco night with these crispy walnut tacos layered with savory tempeh, hearty black beans, and a bright, zesty lime slaw. This dish offers satisfying crunch and refreshing notes from freshly shredded cabbage and carrots, all nestled in warm corn tortillas for a nourishing, plant-forward meal.

NUTRITION

576kcal
Protein
31.5g
Fat
34.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh, cubed

1/4 cup Walnuts, roughly chopped

1/4 cup Black Beans, drained

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

1 Tbsp Lime Juice

1 Tbsp chopped Cilantro

Spices: Cumin, Chili Powder, Garlic Powder, Salt, Black Pepper

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add crumbled tempeh and season with cumin, chili powder, garlic powder, salt, and black pepper. Sauté for 5-7 minutes until lightly browned.

  • 2

    In a separate pan, toast the chopped walnuts for 2-3 minutes over low-medium heat until they become aromatic and crisp.

  • 3

    In a mixing bowl, combine shredded red cabbage, shredded carrot, lime juice, and chopped cilantro. Toss well to combine; season with a pinch of salt and pepper to taste.

  • 4

    Gently warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Assemble the tacos by layering the sautéed tempeh, toasted walnuts, and black beans on each tortilla. Top with a generous serving of the zesty lime slaw.

  • 6

    Serve immediately and enjoy a balanced, crunchy, and refreshing taco experience.