These tamarind-glazed vegetable tacos are adapted from my roasted tempeh with tamarind glaze recipe. I still have a tub of the tamarind glaze left, so I may as well chuck it into another weeknight dinner. The tacos are topped with an apple and lettuce slaw, which can be easily modified by adding pear slices or shredded cabbage and carrots. Honestly, throw in whatever you have on hand!
MASTER MY MISTAKES / COOKING NOTES
Where to buy tamarind paste: In Sacramento, I can find tamarind paste at the Natural Foods Co-Op and Nugget Markets. If you happen to be in an Asian supermarket, you will likely find the actual tamarind pods, the paste or compressed bricks. You can also find it online here, but it’s much more expensive than what you will find at the supermarket.Substitutions: My friend told me that tamarind chutney works well for a recipe like this.Pico de gallo recipe: I don’t actually follow a recipe when I make pico de gallo. I just chop a bunch of tomatoes and red onions and toss them with chopped cilantro, minced garlic, salt and diced jalapeños. Squeeze some lemon or lime juice on top, and I’m set!Using store-bought corn tortillas: Corn tortillas can dry up very easily after you heat them, especially when you char them over a flame. I highly recommend heating the tortillas right before you are ready to serve the tacos.
