Tempeh Tacos with Avocado Lime Sauce

Dear Tempeh Tacos…I love you.

If we had an “amazing” category on this site, this would be filed under it. I suppose storing it under the “favorites” tab will have to suffice, but these are THAT good, that we feel simply dubbing it a favorite, doesn’t do it justice.

They’re spicy. They’re salty. They’re savory. And the sauce is a bit sour, but oh-so refreshing. These tacos have got it all and I literally spent most of my morning day dreaming about them until it was time for lunch. I noticed I ate them especially slow because I didn’t want the delicious  food experience to end.

For someone who used to hate meat replacements of any kind, I sure am obsessed with this tempeh recipes. Organic, multi-grain or barely tempeh is slowly becoming a staple in alot of my meals and even though Jim is still terrified of ANY soy product, I hope the crazy awesomeness of these tacos will convince him that not all soy products are created equal.

1 8 oz package, organic multi-grain tempeh, crumbled

6 blue corn tortilla taco shells

1/2 cup chopped red onion

1 jalapeno, seeded and chopped

1 tbsp lemon juice

1 tbsp olive oil, plus 1 tbsp

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

AVOCADO LIME SAUCE

1/2 cup raw cashews, soaked for 4 hours

Meat of one avocado

1 tbsp lime juice

1 tsp apple cider vinegar

TOPPINGS

2 cups chopped Romaine lettuce

1 cup chopped tomato

1/2 cup chopped fresh cilantro

• Mix together tempeh, red onion, jalapeno, lemon juice, olive oil, sea salt, paprika and black pepper-let sit in the fridge for 1 hour
• Blend all ingredients for avocado lime sauce together
• After 1 hour, heat 1 tbsp oil in a frying pan over medium heat
• Add tempeh mix and cook over medium heat for 10 minutes, stirring frequently
• Once cooked, serve in tortilla shells and top with lettuce, tomatoes, cilantro and avocado sauce