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Tempeh Tacos with Avocado Kiwi Salsa
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If you're on the hunt for delicious vegetarian tacos that don't consist completely of vegetables, then these tempeh tacos are your solution.
Course
Main Dishes, Sandwiches and Wraps
Cuisine
Mexican
Keyword
tempeh tacos, vegetarian tacos
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion
Birthdays, Cinco de Mayo, Game Day
Time
30 minutes or less, 45 minutes or less
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
8
tacos
Calories
613
Author
Sarah Bond
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
Serving:
2
tacos
|
Calories:
613
kcal
|
Carbohydrates:
53
g
|
Protein:
24
g
|
Fat:
37
g
|
Sodium:
860
mg
|
Fiber:
8
g