These are such easy tacos to make, full of good-for-you ingredients and delicious flavours. The big secret is the chipotle salsa that not only is used to cook the tempeh with but also you should have plenty leftover to top your tacos with. Do not miss these ones! They are as delicious as they are filling too! Make sure to source the best corn tortillas to make them as perfect as they can be. We can help you with that, of course!
Chipotle Salsa
-2 medium ripe tomatoes
-2 or 3 chipotles in adobo
-2 garlic cloves
-¼ white onion
-½ tsp ground coriander
-1 tsp lemon juice,
-salt and pepper, to taste
1 Grill the tomatoes, garlic and onion over medium-high heat and blister all sides. Pay close attention to the garlic so it doesn’t burn. Remove the ingredients as they get nicely charred.
2 Add all the grilled ingredients to a blender and blend together with the chipotles in adobo, ground coriander, a touch of lemon juice, salt, and pepper. Mix until smooth. Taste and adjust seasoning. Reserve.
Easy Tempeh Tacos with Chipotle Salsa
-1 x 560g Whole Black Beans
-200g tempeh, natural, diced
-1 tbsp vegetable oil
1 Add about a tablespoon of vegetable oil to a pan and add the diced tempeh once hot. Fry until they are golden brown on all sides.
2 Once the tempeh bites have a nice colour, add about half of the chipotle sauce and stir until the tempeh is coated. Continue frying on medium heat until there’s no liquid left on the pan and the tempeh has absorbed the salsa.
3 Reserve the rest of the salsa to serve with the tacos.
4 While the tempeh is cooking, cook the black beans in a saucepan until thoroughly hot. Drain the beans before serving.
To Serve
-fresh salsa
-pickled onions
-sliced radishes
-crumbled feta cheese
-chipotle salsa
1 Warm the corn tortillas until hot and soft, make sure to keep them well wrapped on a tea towel or one of our tortilla warmers.
2 Add whole black beans to a tortilla followed by chipotle tempeh. Top with fresh salsa, pickled onions, radishes, crumbled feta, and chipotle salsa to taste.
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