Description
This tempeh taco recipe is packed with crispy and spicy tempeh ‘meat’ (that I can assure you actually tastes like crispy chicken). Plus it’s paired with crunchy iceberg lettuce, avocado and an insane creamy jalapeno verde sauce that is actually life changing.
Ingredients
Scale
Spicy Tempeh Tacos
- 3 tbsp Avocado oil
- 2 tbsp Lime juice
- 1 tbsp Tomato paste
- 2 cloves Fresh garlic, finely minced
- 2 tsp Chipotle chile pepper
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Kosher salt
- 1 package Lightlife Original tempeh
- ½ medium White onion, thinly sliced
- 2 medium Jalapeno pepper, thinly sliced
Creamy Jalapeno Verde Sauce
- 1 cup Cilantro, loosely packed
- 1 medium Jalapeno pepper
- ½ cup Vegan yogurt
- ¼ cup Lime juice
- 1 tbsp Lime zest ((optional))
- 1 tbsp Honey or Maple syrup
- 1 clove Fresh garlic
Other Ingredients
- Flour tortillas ((love the Siete almond flour tortillas))
- Iceberg lettuce, thinly sliced
- Avocado, smooshed ((tastes better smooshed instead of chopped))
Instructions
- Start by lining a baking sheet with parchment paper and preheat your oven to 450°F.
- Next, add the avocado oil, lime juice, tomato paste, minced garlic, chipotle chile pepper, cumin, oregano and salt into a bowl. Mix well with a whisk and set aside.
- Grate the tempeh on a box grater. You can crumble the tempeh with your hands, but grating the tempeh helps mimic the texture of meat better. Add the grated tempeh onto the parchment lined pan, along with the onion and jalapeno.
- Pour the spice mixture over the tempeh and toss to combine (highly recommend using your hands to mix everything so you can ensure everything is coated with the spice mixture). Bake for 25-30 minutes at 450°F until crispy but still tender.
- While the tempeh is baking, add the jalapeno verde ingredients into a jar and using an immersion blender, blend together. Adjust for salt as needed.
- Next step while the tempeh mixture cooks is to prep the iceberg lettuce, avocado and heat your tortillas. I like doing this while the tempeh cooks to save on time and cook more efficiently.
- Once the tempeh mixture is done, it’s time to assemble the tacos. Add the tempeh onto your tortillas, followed by the iceberg lettuce, avocado and cilantro. Finish with a generous drizzle of the creamy jalapeno verde.