Cook at home

Smoky Tempeh Street Tacos

Crumbled tempeh browned with chili and smoked paprika, tucked into corn tortillas with avocado and cabbage.

Ingredients

• 16 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp tamari
• 1 tbsp lime juice
• 12 corn tortilla
• 2 cup cabbage, shredded
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped

Steps

1. Crumble the tempeh into small pieces. Heat the oil in a large skillet over medium-high heat and cook the tempeh 6 minutes until browned.
2. Add the chili powder, paprika, cumin, tamari and 2 tablespoons water. Cook 3 minutes until the liquid is absorbed, then stir in the lime juice.
3. Warm the tortillas in a dry skillet for 30 seconds per side.
4. Fill each tortilla with tempeh, cabbage, avocado, salsa and cilantro.