Tempeh Tacos with Ancho-Lime Sauce

• 1/2 cup raw cashews
• 13 cup lime juice
• 1 1/2 tsp. ancho chili powder
• 1/2 tsp. garlic powder
• 2 Tbs. coconut oil
• 1 medium yellow onion, sliced thin
• 1 8 oz. pkg. tempeh, cubed
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 6-inch soft corn tortillas, warmed
• 2 cups finely shredded red cabbage, for garnish
• 2 cups prepared salsa, for garnish

1. To make Sauce: Puree all ingredients and 1/4 cup water in blender until smooth.
2. Season with salt and pepper, if desired.
3. To make Tacos: Heat oil in large skillet over medium-high heat until shimmering.
4. Add onion, and cook 3 to 4 minutes.
5. Add tempeh, and season with salt and pepper, if desired.
6. Cook 3 to 4 minutes, or until golden, stirring frequently.
7. Remove from heat, and stir in chili powder and cumin.
8. Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.

cashews, lime juice, ancho chili powder, garlic powder, coconut oil, yellow onion, chili powder, ground cumin, corn tortillas, red cabbage, salsa

Taken from www.vegetariantimes.com/recipe/tempeh-tacos-with-ancho-lime-sauce/ (may not work)