​Turkey Tempeh Tacos with Red Cabbage Vinegar Slaw

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​**Makes 4 servings
INGREDIENTS:

• Taco Filling
• 1 lb lean ground turkey meat (93/7)
• 8 oz block tempeh
• 1 c diced onion
• 1 c diced bell pepper 
• 1 tbsp chili powder
• 1 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼ tsp Kosher salt
• ¼ tsp ground black pepper
• ¼ red pepper flakes
• 2 tsp corn starch
• ⅓ c water
• Cabbage Slaw
• 1 lb thinly sliced or shredded cabbage
• ½ c shredded/julienned carrots
• ¼ c thinly sliced red onion
• 1/2 large bunch of cilantro, finely chopped
• ¼ red wine vinegar
• ½ tsp Kosher salt
• 2 tbsp olive oil
• Garnishes/Accompaniments:
• Taco shells
• Sliced avocado
• Grated sharp cheddar cheese (up to 1 oz)
• Lowfat Greek yogurt (up to 2 tbsp)
• Pico de gallo OR just diced tomatoes- load up!

DIRECTIONS:

1. Heat oil in a large saute pan on med-high heat. Brown the meat and tempeh, cooking for ~5 mins.
2. While you are cooking taco mix combine all spices in a bowl and mix thoroughly.
3. Lower heat to medium and add diced onion and pepper. Saute stirring often until onions are translucent, ~4 minutes. Add spice blend and water. Stir thoroughly and warm for 1 more minute, allowing the taco mix to thicken. 
4. Divide mix into quarters (eyeball it!) and spoon into hard taco shells (2 each per svg). 

Toppings:
**Choose either avocado OR cheese (aka pick your fat; 2 oz cheese or ¼ ea avocado)
Serve with 1.5 c vinegar slaw.

Nutrition Facts (PER 12 OZ SERVING):
CALORIES: 355
FAT: 8g
CARBS: 47g
PROTEIN: 23g