Baja-Style, Beer Grilled Tacos

This is one of my favorites from "Veganomicon: The Ultimate Vegan Cookbook". It is slightly time consuming, but ultra delicious, and unique. Tempeh can be difficult to find (I buy mine from Trader Joe's), so you could substitute a meat-free chicken or beef alternative. Try this out, if you don't like it you can pummel me with chihuahuas!

Ingredients (serves 4-6):
3 cups of coleslaw mix (I buy the pre-chopped ones from the grocery store)
1 carrot, shredded (unless you bought a pre-made mixture for coleslaw)
1/4 cup apple cider vinegar
1 jalapeno, de-seeded, diced
1 tsp salt
pinch of pepper

Lime Crema:
3/4 cup plain soy yogurt (or sour cream)
3 tblsp lime juice
2 tblsp olive oil
1/3 cup of cilantro
1/2 tsp salt

Chili-Beer marinade:
3/4 cup of beer
2 cloves of garlic, minced
2 tblsp sesame or peanut oil
2 tblsp soy sauce
2 tblsp lime juice
3 tsps chili powder
1/2 tsp cumin

1 package of tempeh (or a good beef, chicken, meat alternative)
6 large, or 12 small tortilla wraps.

Optional Toppings:
Tomato, Salsa, Avocado

1) Blend all lime crema ingredients in a blender. Transfer to a tupperware container, and keep in the refrigerator.
2) Mix all coleslaw ingredients together, and let meld together in a large tupperware container for as long as you can (even overnight). I have left it for a minimum 1 hour, and it still tastes great!
3) Mix all marinade ingredients. Boil tempeh according to package instructions (or if using another meat alternative, it's ready to go). Place tempeh or meat alternative into marinade, and marinade for a minimum of 1 hour. Grill or fry on a pre-oiled cooking surface. Each side of the 'meat' should take about 4 minutes; constantly adding reserved marinade to create a nice glaze.
4) Create taco by placing a generous amount of coleslaw, a couple of slices of 'meat' and about a tblsp of lime crema. Add any other ingredients you want (I recommend avocado and salsa, yum!) Enjoy!
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