BBQ Tempeh Tacos with Pineapple Coleslaw

Ingredients

• 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
• 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