Tempeh “fish” tacos

For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste

oil for frying

Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.

For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper

Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion,  and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!

Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.

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