Fajita-Style Tempeh Tacos

Anyone who knows me or my husband could tell you, we should live in Mexico.  We could eat Mexican food three times per day and never tire of it.  For years, we had a standing date with friends one night a week at the same Mexican restaurant, where we didn't even have to order.  They'd just bring our food out, knowing what we each wanted.  

These days, with a busy toddler, going out during the week just isn't in the cards, and weekends aren't much better.  So, I've been making tacos occasionally to fill the void.  I've made a few different variations, but today, I'll share a good basic recipe.

Fajita-Style Tempeh Tacos

1 red bell pepper

1 8-oz package of mushrooms

1 onion

1 tbsp coconut oil 

1/4-1/2 jalapeño (or more if you like extra spice)

1 package tempeh

3 cloves garlic

1 tsp cumin

1 tbsp chili powder

1 tsp smoked paprika

3 tbsp Bragg's Liquid Aminos (soy sauce)

Salt and pepper to taste

Corn tortillas

Shredded cabbage

Chopped tomatoes

Chopped cilantro

Sliced avocado

Lime wedges

Heat coconut oil in an iron skillet over medium heat.  Roughly chop the tempeh into small pieces and crumble with your hands until it's broken apart into small clumps.  Add the tempeh to the skillet and sauté until brown.  If it starts to stick, just add water or more oil.  (Tempeh tends to be pretty dry.)  Chop the pepper, onion, and mushrooms to similar sized pieces, I chose to dice mine.  Finely mince the garlic and jalapeño.  Once the tempeh starts to brown, add the veggies, garlic, and jalapeño to the skillet.  Stir well and let cook until the veggies are just softened.  Add the spices and Bragg's.  Stir to incorporate well and let simmer for a minute or two.  Remove from heat. 

 

Serve the taco mixture on warm tortillas, and top with cabbage, tomato, cilantro, and avocado.  Squeeze some lime on top and enjoy.