When you were little, did your family ever have taco night? I was never a huge fan of tacos but I loved these nights because I got to pick and choose what went onto my taco. Essentially I was creating my meal, which as a kid was pretty cool 🙂
These tacos I am a huge fan of though! I don’t usually eat bread products so instead of using tortillas, I used Romaine lettuce leaves. Feel free to try and use whichever you would like. Also, instead of using fake taco meat, I used tempeh. for those of you that don’t know what tempeh is, it is an indonesian form of protein.
Tempeh is fermented soybeans. I don’t usually eat soy because of how processed it is. When you ferment the soybeans, it gets rid of the properties of the soybean that is not good for the body. Fermenting soy breaks down phyates, enzyme inhibitors, and other anti-nutrients. Make sure to always buy organic though! 90% of soy grown in the US is genetically modified and you don’t want to be eating GMOs.
The Avocado Cilantro Cream I made with this compliments the tempeh so well! There is a hint of lime to the recipe that is delicious.
These tacos are a great, healthy alternative to regular tacos. Also, try doubling the tempeh meat recipe and have tacos all throughout the week! Just pre-cut topping, have lettuce leafs ready, and use the tempeh meat whenever you need a quick lunch or dinner!
All of these pictures were taken by my very talented friend Jes Workman. She is a photographer based in Southern California and shoots a large variety of events from weddings to head shots.
Tempeh Taco Meat
1 package of Organic Tempeh
1/4 medium yellow Onion, chopped
1 tbsp Coconut Oil
1/2 tsp Oregano
1/4 tsp Cumin
1/4 tsp Chili Powder
2 tbsp Sugar free Salsa (optional)
1. Break up or cut your Tempeh into small pieces.
2. Place the tbsp of Coconut Oil in a large sauce pan.
3. Bring the pan to a medium heat and add in the chopped Onions.
4. Sautee the onions in the oil for 10 minutes.
5. Add in the Tempeh and all of the spices into the saucepan and cook for another 10-15 minutes.
6. Take the pan off the heat and allow the Tempeh Taco Meat to cool.
7. Place on lettuce leaves or tortillas and add your favorite toppings! Mine are onions, cabbage, salsa, and my Avocado Cilantro Cream!
Avocado Cilantro Cream
Flesh of 2 Avocados
2 tbsp Lime Juice
1/2 cup Fresh chopped Cilantro
1 tsp Sea Salt
1/4 tsp Onion Powder
1/2 tsp Cumin
1/4 tsp Cayenne (optional, if you like it spicy!)
1-3 tbsp of Water (as needed to thin out)
1. Place all of the ingredients in a bowl and mash them together with a fork.
2. Use water to thin out the sauce.
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