Ingredients with Measurements:
- 1 package of tempeh (8 oz)
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado
- 1/4 cup of sour cream
- 1/4 cup of cilantro
- 1 lime
- Optional toppings: diced tomatoes, shredded lettuce, sliced jalapeños
Special equipment needed:
- Non-stick skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the tempeh into small cubes and set aside.
3. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Heat the olive oil in a non-stick skillet over medium-high heat.
5. Add the tempeh cubes to the skillet and sprinkle the spice mixture over them.
6. Cook the tempeh for 5-7 minutes, stirring occasionally, until it is browned and crispy.
7. While the tempeh is cooking, warm the corn tortillas in the oven for 5 minutes.
8. To make the avocado crema, combine the avocado, sour cream, cilantro, and the juice of half a lime in a blender or food processor. Blend until smooth.
9. Assemble the tacos by placing a spoonful of the tempeh mixture onto each tortilla, followed by a dollop of the avocado crema and any desired toppings.
10. Serve immediately with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8 tacos, serving size is 2 tacos per person.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 3g
Cholesterol: 5mg
Sodium: 200mg
Total carbohydrates: 26g
Dietary fiber: 6g
Total sugars: 2g
Protein: 8g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or seitan.
- Corn tortillas can be substituted with flour tortillas or lettuce cups.
- Sour cream can be substituted with Greek yogurt or vegan sour cream.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes, shredded lettuce, sliced jalapeños, or any other desired toppings.
- Use different spices or spice blends to season the tempeh.
- Add black beans or corn to the tempeh mixture for extra flavor and texture.
Tips and tricks:
- Make sure to cut the tempeh into small cubes to ensure even cooking.
- Use a non-stick skillet to prevent the tempeh from sticking.
- Warm the tortillas in the oven or on a skillet before assembling the tacos to prevent them from breaking.
Storage instructions:
Store any leftover tempeh mixture and avocado crema separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tempeh mixture in a skillet over medium heat until heated through. Reheat the tortillas in the oven or on a skillet until warmed.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges, cilantro sprigs, diced tomatoes, shredded lettuce, sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables, corn on the cob.
Troubleshooting advice:
If the tempeh is sticking to the skillet, add a little more oil or reduce the heat.
Food safety advice:
Make sure to cook the tempeh to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tacos are a traditional Mexican dish that originated in the 18th century. They are typically made with a filling of meat, beans, or vegetables, and are served in a tortilla.
Flavor profiles:
The tempeh is seasoned with a blend of chili powder, cumin, garlic powder, and onion powder, giving it a spicy and savory flavor. The avocado crema adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican