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Soft Shell Tacos


  • 2 pieces of TEMPTY (200g)

  • 6 soft small corn tortillas

  • 3 tomatoes

  • 1 red onion

  • Red pointed cabbage

  • Olive oil

  • Juice from 1 lime

  • Vegan chili mayo

  • Fresh parsley

  • Limes to serve


1. Finely chop the tomatoes and red onions. 

2. Toss tomatoes and red onions together with olive oil, fresh lime juice, and parsley to make fresh salsa. 

3. Finely shred the red-pointed cabbage. 

4. Prepare TEMPTY by cutting it into bite-size pieces. Heat a drizzle of vegetable oil in a non-stick pan and pan-fry TEMPTY pieces until golden brown. 

5. Heat tortillas according to packaging instructions. 

6. Spread the vegan chili mayo on the tortillas. 

7. Fill the tortillas with fresh salsa, cabbage, and fried TEMPTY pieces.

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