It’s Friday; let there be tacos. Tacos all day, every day, but especially on Fridays. I’m going to keep this post short because it’s a beautiful day and I need to feel my face in the sun. You understand. I’ll be back next week where I’ll have something BIG (huge) to share. It involves a few of my favourite Canadian bloggers. I know you’re not going to want to miss out!
For those of you who think you don’t like tempeh (all the chefs at my school!), I seriously think you should give these tempeh tacos a try. The maple syrup in the marinade just brings it to life. Any leftover tempeh (if there is any) is also fantastic in salads. Happy Friday, friends!
- Mexican-Inspired Tempeh
- 1 package tempeh 8oz, cut into rectangles
- 2 Tbsp grape seed oil
- 2 tsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 large clove garlic, thinly sliced
- ¼ tsp ground cumin
- ½ tsp chile powder
- ¼ tsp salt
- ¼ tsp pepper
- More grape seed oil for sautéing
- Peach Salsa
- 1 large (or 2 small) juicy, ripe--but still firm--peaches, cut into small dice
- ¼ of a red onion, cut into small dice
- ¼ - ½ of a fresh jalapeño, ribs and seeds removed, finely minced
- 1 tbsp freshly squeezed lime juice
- 2 tbsp chopped, fresh cilantro
- Kosher salt, to taste
- Pico de Gallo
- Find the recipe here.
- Quick Pickled Onions
- ½ a red onion, very thinly sliced
- The juice of half a lime
- A generous pinch of kosher salt
- Corn tortillas, for serving (preferably non-GMO) *If I don't make my own, I like to use these ones
- Avovado, for serving
- Fresh lime wedges for serving, optional
- Mexican-Inspired Tempeh
- In a medium bowl, whisk together the grape seed oil, maple syrup, apple cider vinegar, garlic, cumin, chile powder, salt, and pepper. Add the tempeh, cover and refrigerate (optimally) overnight or at least several hours.
- When ready to cook, preheat a large pan over medium heat. Add in a little bit of grape seed oil and toss in the tempeh. Sauté until the tempeh turns a golden brown on both sides. This should take about 5-7 minutes.
- Peach Salsa
- Combine all of the ingredients in a small bowl. Taste and adjust seasonings. Serve immediately.
- Pico de Gallorecipe here.
- Quick Pickled Onions
- Toss the onions with the lime juice and salt and allow to marinate at room temperature for 15-30 minutes.
- To Assemble
- Warm the tortillas. Top with fresh slices of avocado, and top with pickled onions, a few pieces of cooked tempeh, and generous spoonfuls of both salsas.
- Enjoy every bite!
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