Ingredients with Measurements:
- 1 package of tempeh (8 oz)
- 1 tablespoon of olive oil
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- 1/2 cup of diced tomatoes
- 1/4 cup of diced red onion
- 1/4 cup of chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Skillet or griddle
Step-by-step instructions:
1. Crumble the tempeh into small pieces.
2. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Heat the olive oil in a skillet or griddle over medium-high heat.
4. Add the crumbled tempeh to the skillet and sprinkle the spice mixture over it.
5. Cook the tempeh for 5-7 minutes, stirring occasionally, until it is browned and crispy.
6. Warm the corn tortillas in the microwave or on the griddle.
7. Assemble the tacos by filling each tortilla with the tempeh, sliced avocado, diced tomatoes, diced red onion, and chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 24g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or ground beef.
- Corn tortillas can be substituted with flour tortillas or lettuce cups.
- Avocado can be substituted with guacamole or sour cream.
- Tomatoes can be substituted with salsa or pico de gallo.
Variations:
- Add black beans or refried beans to the tacos.
- Top the tacos with shredded cheese or vegan cheese.
- Use different spices to season the tempeh, such as taco seasoning or fajita seasoning.
Tips and tricks:
- Make sure to crumble the tempeh into small pieces so that it cooks evenly.
- Don't overcrowd the skillet or griddle when cooking the tempeh.
- Warm the tortillas before assembling the tacos so that they are pliable and don't break.
Storage instructions:
Store any leftover tempeh and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tempeh in the microwave or on the stove until heated through. Warm the tortillas in the microwave or on the griddle.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Extra cilantro
- Lime wedges
- Sliced jalapenos
- Hot sauce
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
- Margaritas
Suggested side dishes:
- Chips and salsa
- Guacamole
- Black bean salad
Troubleshooting advice:
- If the tempeh is sticking to the skillet or griddle, add a little more oil.
- If the tempeh is not browning, increase the heat slightly.
Food safety advice:
- Make sure to cook the tempeh to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tacos are a traditional Mexican dish that originated in the 18th century. They were originally made with a filling of meat, beans, or vegetables wrapped in a tortilla.
Flavor profiles:
The tempeh in these tacos is seasoned with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. The toppings of avocado, tomatoes, red onion, and cilantro add freshness and brightness to the dish.
Serving suggestions:
Serve these tempeh tacos as a main dish for a vegetarian or vegan meal. They are also great for a taco night or a party.
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