Orange Ancho Pan-Glazed Tempeh Tacos with Grapefruit Slaw | Vegan Recipe Review

Ingredients

• 1/2 small green cabbage, cored and shredded
• 1 small carrot, grated or finely sliced into thin pieces
• juice of 1 grapefruit
• 2 tbsp extra virgin olive oil
• 3 green onions, sliced finely
• salt and pepper
• 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
• 1 tablespoon freshly grated ginger
• 2 teaspoons tamari (or soy sauce)
• 1 1/2 tablespoons mirin
• 2 teaspoons maple syrup
• 1/2 teaspoon ground ancho chili powder
• dash of cayenne pepper
• 2 small garlic cloves, crushed
• 8 ounces of tempeh (I used 3 grain)
• 2 tablespoons coconut oil
• 6 corn tortillas, warmed
• 1 ripe avocado, peeled, pitted + sliced
• a handful of cilantro leaves
• sriracha or other hot sauce