Tempeh Tacos

These Tempeh Tacos deliver bold flavor, vibrant color, and satisfying texture in every bite. Marinated tempeh is pan-cooked until golden and infused with smoky spices, then layered into warm corn tortillas alongside creamy guacamole and a crisp lime-dressed slaw. This recipe is plant-based, protein-packed, and perfect for a quick weeknight dinner or a fun, crowd-pleasing meal. With simple ingredients and a balance of savory, tangy, and fresh elements, these tacos are as nourishing as they are delicious.

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Prep Time: 15 minutes  Cook Time: 15 minutes

Yield: 4 servings  Serving Size: 3 corn tortillas, 1/4 avocado, 2 oz. tempeh

Ingredients:

  • 8 oz. tempeh, diced or crumbled
  • 3 tbsp. low-sodium soy sauce 
  • 2 tbsp. honey
  • 1/4 tsp. chilli powder
  • 1 tsp. smoked paprika

Guacamole:

  • 1 ripe avocado, cubed
  • 1/2 cup cilantro, finely chopped 
  • 1/4 cup red onion, minced
  • Juice of 1 lime
  • 1/8 tsp salt

Tacos:

  • 1/4 cup red cabbage, shredded
  • 3 large carrots, peeled and shredded
  • Juice of 1 lime
  • 12 corn tortillas

Directions:

  1. In a medium-sized mixing bowl, combine the soy sauce, balsamic vinegar, maple syrup, chili powder, and smoked paprika until combined. Add the tempeh pieces to the marinade bowl and gently toss until well combined. Cover and marinate in the fridge for 15 minutes or overnight.
  2. Heat a skillet over low heat and add the tempeh and marinade to cook for 5-7 minutes, stirring frequently or until golden and marinade has absorbed. 
  3. Next, place the avocados, cilantro, red onion, lime juice, and salt in a bowl and mash until you reach the desired texture either chunky or smooth and creamy. Set aside for later. 
  4. Combine the shredded cabbage and carrots in a bowl and toss with olive oil and lime.
  5. Warm the tortillas according to cooking instructions.
  6. Assemble the tacos by layering the marinated tempeh, cabbage slaw and guacamole into the warm tortillas. Garnish with cilantro and squeeze of lime.

Tips and Tricks:

  • Finely diced jalapeño or a clove of minced garlic takes guac to the next level.
  • Let the cabbage and carrot slaw rest for 10–15 minutes after mixing to soften the veggies slightly and allow flavors to meld.
  • If your tortillas are thin or tend to break, stack two for each taco to prevent tearing.

Nutrition Facts: