Emma Laperruque is whipping up some tacos for lunch, dinner, whenever. In this Big Little Recipe, tempeh takes the place of Baja-style, batter-fried fish—bundled in a warm tortilla, piled with creamy slaw—though neither batter nor frying are involved. To go on top: a scrunched cabbage slaw tossed in cashew-mayo (cashews blitzed with water and a drizzle of oil) and more hot sauce than seems appropriate. GET THE RECIPE ►► https://f52.co/3csm3JUA Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. INGREDIENTS3 cups shredded green cabbage (about ½ small head)1/4 teaspoon kosher salt, plus more to taste1/2 cup raw cashews2 tablespoons plus 2 teaspoons canola oil, divided1 (8-ounce) package tempeh, crumbled into bite-size nuggets6 corn tortillasHot sauce, with abandonSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
