This Tempeh Tacos recipe tastes just like meat, and with Avocado Kiwi Salsa, it's a refreshingly unique and delicious meal you're going to love.
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Tempeh Tacos with Avocado Kiwi Salsa

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
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 613kcal
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: 2tacos | Calories: 613kcal | Carbohydrates: 53g | Protein: 24g | Fat: 37g | Sodium: 860mg | Fiber: 8g