Tempeh Tacos with Pickled Vegetables and Avocado Cream Recipe
These vibrant Tempeh Tacos feature crispy pan-fried tempeh, tangy pickled Fresno chiles and shallots, and a creamy avocado-lime sauce. The dish is enhanced by charred corn tortillas and fresh cilantro, creating a delicious plant-based meal perfect for gatherings or a flavorful weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Pickled Vegetables
- 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, a couple pinches
Tempeh
- 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
- Kosher salt, a couple pinches
Avocado Crema
- 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 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Tacos
- 12 corn tortillas
- A handful of chopped cilantro (optional)
- Lime wedges (optional)
Instructions
- Pickle the vegetables: Combine sliced chile peppers, shallot, vinegar, maple syrup, and a couple pinches of kosher salt in a small jar. Seal and set aside to macerate for at least 15 minutes, shaking gently a few times for even distribution.
- Prepare tempeh: Crumble the tempeh into very small pieces about the size of pine nuts using your hands to ensure they crisp well when cooked.
- Prepare cooking area: Open windows for ventilation and line a large surface with paper towels to drain excess oil after cooking.
- Cook tempeh: Heat a large nonstick pan over medium-high to high heat with avocado oil until it just begins to smoke. Add tempeh in a single layer and cook undisturbed for 2 minutes. Toss and continue cooking for 12 to 14 minutes, stirring every 1½ to 2 minutes until golden brown and crisp.
- Drain and season tempeh: Transfer cooked tempeh to paper towels to blot excess oil; season with salt. Once slightly cooled, toss tempeh with tamari (or soy sauce) and lime juice.
- Make avocado crema: In a food processor, combine avocado, vegan sour cream or coconut yogurt, garlic, lime juice, cumin, cilantro, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning with extra lime juice, salt, or pepper as desired.
- Char tortillas: Char tortillas over a gas burner flame or heat in a cast iron skillet for 10-30 seconds per side until lightly charred. Stack tortillas and wrap in a dish towel to keep warm.
- Assemble tacos: Spread avocado crema on each warmed tortilla, top with crispy tempeh, spoon on pickled shallots and chiles along with some pickling liquid. Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
- Smaller tempeh pieces result in crispier texture.
- Use neutral high-heat oil like avocado oil for best frying results.
- Charred tortillas can be made on a gas stove or skillet according to available equipment.
- Pickling vegetables in advance intensifies flavor.
- Adjust lime juice and salt in avocado crema to personal preference.
- This recipe is naturally vegan and gluten-free when tamari or gluten-free soy sauce is used.
Keywords: tempeh tacos, vegan tacos, plant-based tacos, avocado crema, crispy tempeh, pickled vegetables, Mexican-inspired, gluten free, vegan dinner
