Tempeh Tacos with Pickled Carrots and Radishes recipe | PCC Community Markets

Ingredients

• 1 large carrot, peeled and shredded
• 1 bunch radishes, shredded
• 1 cup water
• 1 cup apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon salt
• 1/2 teaspoon red pepper flakes
• 1 tablespoon high-heat oil
• 1 (8-ounce) package tempeh, sliced 1/4-inch thick
• 1 tablespoon Mexican seasoning (available in our bulk section)
• 1 tablespoon tamari
• Salt and freshly ground black pepper, to taste
• 8 corn tortillas, warmed
• 1 avocado - peeled, pitted and sliced