Grilled Tempeh Tacos with Zesty Lime Crema and Crunchy Slaw

1. Prepare the Slaw

In a large glass or plastic bowl, combine the shredded cabbage, carrot, apple cider vinegar, pickled jalapeños, salt, and a few twists of freshly ground black pepper. Mix well, then press the slaw down with a weight or another bowl to help the flavors meld and tenderize the cabbage. Let it sit for at least an hour. The slaw should look wilted but still vibrant in color.

2. Make the Lime Crema

While the slaw is pressing, blend the soy yogurt, lime juice, grapeseed or avocado oil, cilantro, and salt until smooth and creamy. Transfer to an airtight container and chill in the refrigerator for at least an hour. Blending aerates the mixture, making it smooth and creamy.

3. Make the Marinade

In a glass pie plate or casserole dish, whisk together the beer, crushed garlic, peanut oil, soy sauce, lime juice, chile powder, and cumin until well combined.

4. Prepare the Tempeh

First, boil the tempeh in a 2-quart pot of water for 10 minutes to soften it, which helps it absorb the marinade better. After boiling, slice the tempeh into thin strips and place them in the marinade. Let the tempeh marinate for at least an hour, turning occasionally to ensure even absorption. The tempeh should be tender but not mushy.

5. Cook the Tempeh

Heat a grill pan or heavy skillet over medium-high heat and lightly oil it with peanut oil. Grill or fry the marinated tempeh strips for about 5 minutes on each side, until they have char marks and a crispy exterior. High heat caramelizes the marinade, adding depth of flavor.

6. Assemble the Tacos

Warm the tortillas on a grill for about 30 seconds each to make them pliable and enhance their flavor. Assemble the tacos by layering the slaw, grilled tempeh, and a drizzle of lime crema on each tortilla. Add your choice of garnishes such as thinly sliced radishes, diced tomatoes, pickled jalapeños, hot sauce, or avocado.