Main Dishesdeliciouslyella
The Best Tempeh Tacos
Whether Taco Tuesday is your thing, you’re looking to shake up your mid-week meals, or you want to treat family and friends at a weekend get-together, this recipe is just the ticket. Packed with plant-based protein, these tacos are fabulously fun, gloriously messy and seriously satisfying. Consider the salsa and guacamole as optional extras — fill your tacos with whatever you have in the fridge: spring onion; lettuce; bell peppers; or tinned sweetcorn would also be delicious.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
- ●spatula
- ●bowl
- ●microwave
📝 Preparation Steps
1
Heat a drizzle of olive oil in a frying pan and sauté the onion, carrot and garlic with a sprinkle of salt and pepper for 4–⏱️ 5 minutes until soft. Add 1 teaspoon of smoked paprika and cook for 1 further minute. Remove from the pan onto a plate and set aside to cool.
drizzle of olive oilmedium carrot1garlic1 clovesmoked paprika2 teaspoons
2
Heat another drizzle of olive oil in the same frying pan and add the tempeh with 1 tablespoon of water. Cook for 4–⏱️ 5 minutes, stirring often so that it doesn’t colour. Remove and set aside to cool.
drizzle of olive oiltempeh8 oz
3
Tip the cooked vegetables, tempeh and the remainder of the ingredients into a food processor. Pulse until combined, with no large pieces remaining.
tempeh8 oz
4
Heat a drizzle of olive oil in a frying pan over medium–high heat and add the tempeh mix. Sprinkle over the cumin and the remaining smoked paprika. Cook for 9–⏱️ 10 minutes until golden brown, using a spatula to chop it into mince-like texture.
drizzle of olive oiltempeh8 ozground cumin1 teaspoonsmoked paprika2 teaspoons
5
To make the salsa, place the tomatoes, red onion, chilli and coriander into a medium bowl. Squeeze over the lime juice, stir and add salt to taste.
6
For the guacamole, mash the avocado with a fork, squeeze over the lime juice and add salt to taste.
7
There are several methods for warming the tortillas: if you’re feeling brave, place each one in turn over an open flame on the hob for 4–⏱️ 5 seconds on each side, until they just begin to take on some colour and puff up; you can also clean out the frying pan and cook each tortilla over a high heat for 8–⏱️ 10 seconds on each side; alternatively, wrap the tortillas in baking parchment and place in the microwave for 45–⏱️ 60 seconds until warm and pliable.
8
Serve the tortillas warm, filling each one with cooked tempeh, guacamole and salsa.
tempeh8 oz
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