These Tempeh Tacos with Avocado Kiwi Salsa are a unique, refreshing, and ultra-tasty meat-free way to celebrate taco Tuesday (or taco Everyday).
If you’re on the hunt for delicious vegetarian tacos that don’t consist completely of vegetables, then tempeh tacos are your solution.
Ever since I learned that tempeh makes the best ground meat substitute in the form of this chili, I’ve been dying to try it again. And what better way than in the form of tacos? Because not only is is Taco Tuesday (a weekly holiday that I’m still trying to convince the tulip-man of accepting), but the thing I miss most about living in America are the tacos. And guacamole. And salsa. And Chipotle.
“Amazing recipe! Fresh and unique flavors — absolutely loved it! Tempeh can be bland and smokey, these ingredients took it to a novel place. Grating it is brilliant. Thank you so much for sharing this!” —Eugene
But these tempeh tacos fill the Mexican food void in my belly that has grown exponentially since moving to Holland. They’re a bit spicy with a super ground-meaty texture, but also refreshing and creamy from the avocado kiwi salsa.
Oh yea, did I mention the kiwis? The THREE kiwis this recipe packs in? In honor of our kiwi spotlight, and because they have more vitamin C than oranges, and because kiwis deserve more than to be contained strictly to sweet recipes, we’re using them to create a bright green, acidic yet creamy, taco topping salsa! Taco Tuesday: engage.
Tempeh Taco Filling
- 2 Tbsp olive oil 30 mL
- 14 oz tempeh 400 g, 3 cups
- 1 Tbsp cumin
- 1 tsp salt
- 1 tsp paprika
- 2 tsp chili powder
- 1 clove garlic minced
- 3 Tbsp tomato paste 45 mL
- 2 Tbsp water 30 mL
- 8 taco shells
Avocado Kiwi Salsa
- 3 kiwis peeled and diced
- 1 avocado diced
- 1 jalapeno seeded and finely diced
- 1 clove garlic minced
- Juice of 1/2 lime
- Pinch of salt
- Hot sauce
- Cilantro or parsley
- Heat oil in a large saute pan over medium/high heat.
- Roughly grate tempeh using a box grater, then add to the pan. Cook until it starts to brown, about 5 minutes.
- Add the spices, salt, garlic, and tomato paste. Cook another 5 minutes, then add the water and cook just until water has evaporated.
- Combine all Salsa ingredients in a separate bowl.
- To serve, spoon tempeh taco filling into shells. Top with kiwi salsa and optionally garnish with a splash of hot sauce and cilantro or parsley.