Ingredients

2 Fresno chile peppers or jalapeños, sliced thinly

1 large shallot, sliced as thinly as possible

½ cup (125 mL) distilled white vinegar

1 ½ tablespoons maple syrup

Kosher salt, to taste

2 (8-ounce/227g) blocks of tempeh

4 tablespoons avocado oil or other neutral-flavored high-heat oil

2 tablespoons tamari or soy sauce

1 tablespoon + 1 teaspoon freshly squeezed lime juice

2 small or 1 extra large ripe avocado

¼ cup (60g) vegan sour cream or tangy coconut yogurt

2 garlic cloves, roughly chopped

3 tablespoons freshly squeezed lime juice

½ teaspoon ground cumin

¾ cup (12g) cilantro leaves and tender stems

½ to ¾ teaspoon kosher salt

Freshly cracked black pepper, to taste

12 corn tortillas

A handful of cilantro, chopped (optional)

Lime wedges (optional)

Instructions

Step 1: Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the sliced chile peppers, shallot, vinegar, maple syrup, and a couple pinches of kosher salt. Seal the jar and set aside to macerate for at least 15 minutes, gently shaking the jar a few times for even distribution.

Step 2: Crumble the tempeh into very small pieces, roughly the size of pine nuts, using your hands. Smaller pieces help achieve a crispier texture.

Step 3: Prepare your cooking area by opening windows for ventilation and lining a large surface with paper towels.

Step 4: Heat a 12-inch nonstick frying pan over medium-high to high heat. Add the avocado oil and heat until it just starts to smoke. Add the crumbled tempeh in a single layer as much as possible. Cook undisturbed for 2 minutes, then toss and continue cooking for a total of 12 to 14 minutes. Stir every 1 ½ to 2 minutes until mostly golden brown and crispy.

Step 5: Transfer the cooked tempeh to the paper towel-lined surface to absorb excess oil. Season with a couple pinches of kosher salt. Once slightly cooled, place tempeh in a bowl, add tamari or soy sauce and 1 tablespoon of lime juice, then toss to coat.

Step 6: While the tempeh is cooking, prepare the avocado crema. In a food processor, combine avocado flesh, vegan sour cream or coconut yogurt, garlic, 3 tablespoons lime juice, ground cumin, cilantro, ½ teaspoon kosher salt, and freshly cracked black pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with more lime juice, salt, or pepper to taste.

Step 7: Char the corn tortillas. For a gas stove, place each tortilla directly over a medium-low flame using tongs for 10 to 20 seconds per side to achieve charred spots. Alternatively, heat them in a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap them in a dish towel to keep warm.

Step 8: Assemble the tacos by spreading a dollop of avocado crema on each charred tortilla. Top with crispy tempeh, then spoon some pickled shallots and chile peppers on top along with a bit of the pickling liquid. Garnish with chopped cilantro and serve with lime wedges if desired.

Tips & Variations

For a spicier kick, leave some of the chile seeds in the pickling mixture or add extra fresh jalapeño slices.

Use a cast iron skillet for charring tortillas if you don’t have a gas stove.

Substitute tamari with coconut aminos for a soy-free version.

Try swapping avocado crema with a cashew-based sauce for a different creamy texture.

FAQs

Can I make these tacos gluten-free?

Yes, simply use gluten-free tamari or coconut aminos instead of regular soy sauce. Make sure your tortillas are certified gluten-free as well.

How do I keep the tempeh crispy?

Breaking the tempeh into small, uniform pieces and cooking it over high heat with minimal stirring helps create a crispy texture. Avoid overcrowding the pan, and blot excess oil after cooking to keep it crispier.