BBQ Tempeh Tacos with Pineapple Coleslaw

bbq tempeh tacos with lime wedge on white plate with navy napkin

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Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients & big flavor. 



For the Pineapple Coleslaw:

  • ¼ small head green cabbage, finely shredded (2-3 cups)
  • ¼ red onion, thinly sliced
  • 1 jalapeño, seeds removed and diced
  • ½ cup shreeded carrot
  • ¾ cup fresh pineapple, diced into ¼” cubes
  • ¼ bunch cilantro, stems and leaves finely chopped
  • Juice of ½ lime 
  • 1½ tablespoons distilled white vinegar
  • ½ teaspoon salt 

For the Tacos:

  • 10 medium corn tortillas (or tortilla of choice)
  • ½ batch Fuss-Free BBQ Tempeh, pan-cooked or grilled
  • Pineapple Coleslaw, above
  • Lime wedges and fresh cilantro, for serving


  1. Prep the Coleslaw: Add all ingredients to a large bowl and toss until well-combined. Set aside; let sit for at least 15 minutes before serving.
  2. Heat the Tempeh and Tortillas: Cook the BBQ Tempeh according to the recipe instructions, if you have not already done so. While the tempeh is simmering, warm the corn tortillas. You can do this in the microwave, or on the stovetop:
    1. Gas Stove: Turn the burner on medium-high and place the tortilla directly over the open flame, on the metal grate. Use heat-safe tongs to flip the tortilla after 10-12 seconds, then cook for an additional 10-12 seconds before transferring to a plate. Repeat with the remaining tortillas.
    2. Electric Stovetop: Bring a non-stick pan to high heat and cook each side of the tortilla for 15 – 20 seconds, until the edges start to crisp and the tortilla is warm and pliable
  3. Assemble: place the pineapple coleslaw in the center of each tortilla, then top with 1-2 pieces of BBQ tempeh. Garnish with fresh cilantro, then serve warm with a lime wedge.