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