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.
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.
Ingredients
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
Optional yums
- Hot sauce
- Cilantro or parsley
Instructions
- 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.
Nutrition Information
Hungry for more Mexican-inspired recipes?
Jonathan says
Amazingly delicious
Sarah says
So happy to hear, Jonathan! 😀
N Jam says
DELICIOUS! I prefer making my own tortilla with just corn flour and water! The kiwi salsa was sooo interesting! I did not have tomato paste for the tempeh, but fried some onions and tomatoes with some taco mix seasoning before adding in the rest of the ingredients. Tasted superb! Thank you for the creativity!
Sarah says
So happy to hear you liked them!! All your alterations sound FANTASTIC (and the homemade tortillas 😍). Have you tried out homemade tortillas yet? They’re flour rather than corn, but have lots of flavor add-ins you might like if you’re a fan of making your own tortillas!
Eugene Peterson says
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!
Sarah says
Thanks so much, Eugene!! I’m so happy you liked it. One of my favorite ways to cook with tempeh 😀
George Christie says
Loved them. Climate activist Greta Thunberg has convinced me to reduce my meat intake so we’re trying new vegetarian ideas. This has become an instantaneous favorite. Thank you.
Sarah says
Amazing, so happy to hear you’re making this step! Glad you enjoyed it! 😀
Lidija says
I must have done something wrong here I guess but I had a couple of weird issues with the recipe – first my pan was on medium heat, the grated tempeh did brown a little bit but already started to seem somewhat mushy rather than loose and grainy like in your picture, adding the rest of the ingredients really just made the texture issue worse, it turned into a sort of thick chunky paste consistency, the bottom was beginning to burn (I used same heat I use for most of my other cooking and nothing has ever burned before) and the top was just mooshy. It tasted ok but I had really hoped for that grainy ‘mince meat’ consistency. Also I had given it way more oil than I ordinarily put down when sauteing something and it seemed to just drink it up instantly and start sticking to the bottom of the pan again. Finally, 400gr of ground tempeh is a whole lot of tempeh! Next time I might make just a single packet, around 250 gr, maybe it will be more controllable. The salsa is very nice though!
Sarah says
Thanks so much for your thoughtful review, Lidija! As much as I have made this recipe, I’m going to retest it with your points in mind to see if I can come up with some solutions. 😀
Jacqueline Norman says
Delicious meal! Thanks!
Flyingmartini says
I made this tonight and enjoyed it. I need to tweak the tomatoe paste a little bit because for me it was too pastey. I used the 2 TBSP of water and added a bit more. I’m wondering if mixing the paste & water before adding it in would work or use less paste. I grated half a block of tempe but decided to dice the rest into small bites. I put Banza garlic & herb chickpea rice on top of the tempe & Daiya cheese shreds.
MMMMM good!
Sarah says
Thanks for letting us know how it went! I definitely recommend cooking until that pasty flavor of the tomato goes away.