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+ servings

Tempeh Tacos

Whether you’re trying to eat more plant-based, or just looking for a fun dish for Taco Tuesday, these tempeh tacos are quick, simple and super tasty. Like, so tasty, you may never want to go back to traditional tacos again.
Course: Lunch & Dinner Recipes
Cuisine: Mexican
Keyword: Tacos, tortillas and fajitas, Vegetarian
Skill: intermediate
Servings: 4
Calories: 333kcal

Ingredients

  • 1 tbsp olive oil
  • 8 oz tempeh
  • 1 tsp garlic puree
  • 1 packet organic taco seasoning
  • Juice of 2 limes
  • 1 cups fire-roasted corn (fresh or frozen)
  • .25 purple onion, finely diced
  • .5 cups chopped cilantro
  • .25 cups diced radish
  • 1 1” piece of jalapeno, finely diced
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper to taste
  • Corn tortillas (grilled or baked until warm)
  • Toppings as desired (tomatoes, avocado, sour cream, etc.)

Instructions

  • In a large skillet, heat oil over medium-high heat. Crumble tempeh. Add garlic and seasoning. Cook until skillet begins to sizzle. Add lime juice. Cook until juice cooks down.
  • In a large bowl, mix together corn, onion, cilantro, radish, jalapeno, vinegar and honey. Toss together, salt and pepper to taste.
  • Serve tempeh with corn salsa. Top with additional desired toppings. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 49g | Protein: 17.3g | Fat: 10.2g | Saturated Fat: 1.8g | Sodium: 216mg | Fiber: 5g | Sugar: 9.2g