Savory Tempeh Tacos with Zesty Lime Slaw

After moving to Arizona, my husband and I usually celebrate Cinco de Mayo at our favorite Mexican restaurant. This year Cinco de Mayo landed on Taco Tuesday and, with dining out not an option, I made tempeh tacos at home. To keep the festive vibe I created a Baja citrus marinade that includes Corona beer for a bright, zesty flavor.

I rarely need an occasion to invent a new taco, but Cinco de Mayo is a fun excuse. I also found a great deal on fresh pineapple, so I made a fresh pineapple salsa to complement the Baja citrus–marinated tempeh.

How to prepare and grill tempeh for these tacos

Here’s a helpful trick: tempeh can be slightly bitter and a bit firm, so it won’t soak up a marinade or develop great grill flavor unless you treat it first. Briefly boiling tempeh for about 10 minutes removes the bitterness and softens it so the marinade penetrates like a sponge.

Remove the tempeh from its package and cut it into two equal pieces. Place the pieces in a pan, cover with water, bring to a boil, and cook for 10 minutes. Drain and transfer the tempeh to a container for marinating.

Why boil tempeh before marinating?

• Boiling reduces tempeh’s natural bitterness.
• It softens the texture, making it more enjoyable to eat.
• Boiling helps the tempeh absorb marinades more effectively.

Ingredients for the Baja citrus marinade

I always marinate tempeh ahead of time so it soaks up the sauce flavors. For this recipe I used a Baja citrus marinade with Mexican beer and fresh citrus.

• 6 ounces Mexican beer (I used Corona)
• Juice and zest of 1 orange
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1/2 cup minced white onion
• 2 teaspoons salt
• 1 teaspoon cayenne pepper

After marinating overnight the tempeh absorbs most of the liquid. I recommend reserving some marinade and returning the grilled tempeh briefly to the container for an extra coating of flavor after grilling.

Grilling instructions for perfectly grilled tempeh

Preheat the grill until it’s hot (around 400–450°F) before adding the tempeh. Remove the tempeh from the marinade, reserving the remaining marinade. Place the tempeh on the grill in a single layer—use a grilling mat if preferred.

Cook for about 8 minutes per side, using a spatula to flip. For pronounced grill marks and even cooking, flip a few times during the process. After grilling, return the tempeh to the marinade container for extra flavor, then slice thinly once cooled.

Preparing fresh pineapple salsa

I shop seasonally to get the best produce and value. When pineapple was on sale, it made a bright, sweet salsa that pairs perfectly with the tangy Baja tempeh.

Pineapple salsa ingredients

• 3 Roma tomatoes, diced
• 1 jalapeño, deseeded and diced
• 1/2 cup red onion, diced
• 1/2 cup chopped cilantro
• 1 cup diced fresh pineapple
• 1 tablespoon lime juice

This pineapple salsa is versatile and works well with many taco fillings—try it on breakfast tacos, sweet potato tacos, mushroom chorizo tacos, roasted vegetable tacos, or lentil tacos.

How to assemble a simple, flavorful tempeh taco

Sometimes the simplest combinations are the most delicious. For these tempeh tacos keep the assembly straightforward to let the marinade and salsa shine.

• Tortillas (corn or flour)
• Leaf lettuce or your choice of greens
• Baja citrus–marinated, grilled tempeh (sliced thin)
• Fresh pineapple salsa
• Sliced avocado

Recipe

Ingredients

Baja Citrus Marinade

• 6 ounces Mexican beer (Corona recommended)
• Juice and zest of 1 orange
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1/2 cup minced white onion
• 2 teaspoons salt
• 1 teaspoon cayenne pepper

Pineapple Salsa

• 3 Roma tomatoes, diced
• 1 jalapeño, deseeded and diced
• 1/2 cup red onion, diced
• 1/2 cup chopped cilantro
• 1 cup diced fresh pineapple
• 1 tablespoon lime juice

Other

• Flour or corn tortillas
• 1 avocado, thinly sliced
• 1 head leaf lettuce or greens of choice
• 1 package tempeh, halved, boiled, and marinated overnight

Instructions

Baja citrus marinade and preparing tempeh

1. Whisk all marinade ingredients together in a measuring cup.
2. Cut tempeh into two pieces and place in a medium pan. Cover with water and bring to a boil; simmer for 10 minutes. Drain.
3. Pour half the marinade into a refrigerator-safe container, add the tempeh pieces, and pour the remaining marinade over them. Refrigerate overnight to allow flavors to penetrate.

Prepare the pineapple salsa

1. Combine tomatoes, jalapeño, red onion, cilantro, pineapple, and lime juice in a bowl. Stir to combine.
2. Cover and refrigerate until ready to use.

Grilling tempeh

1. Preheat the grill to around 400°F (205°C).
2. Place a single layer of marinated tempeh on the grill. Reserve the marinade.
3. Cook about 8 minutes per side, flipping carefully with a spatula.
4. Return grilled tempeh to the marinade container briefly for an additional coating, then let cool slightly and slice thinly for tacos.
5. Warm tortillas in a skillet over medium-low heat or wrap in foil and heat in a 300°F oven for 15 minutes.

Assemble tacos

1. Place a warm tortilla on a flat surface and add a layer of lettuce.
2. Add several slices of grilled tempeh, spoon on pineapple salsa, and top with thin avocado slices.
3. Serve with sides like Mexican rice, black beans, or your favorite vegan sides.

Notes

Simple, fresh ingredients let the flavors shine—boiling the tempeh first makes a big difference in taste and texture. These tacos are bright, satisfying, and perfect for a casual meal or celebration.

Nutrition (per serving)

• Calories: 298 kcal
• Carbohydrates: 31 g
• Protein: 15 g
• Fat: 2 g
• Fiber: 8 g
• Sodium: 495 mg
• Vitamin C: 62 mg