TEMPEH TACOS WITH AVOCADO KIWI SALSA

Servings: 8 tacos
Cuisine: Vegan, Dairy-Free
Prep Time: 10 mins
Cook Time: 20 mins
Author: Sarah Bond

These Tempeh Tacos with Avocado Kiwi Salsa are a unique, refreshing, and ultra-tasty meat-free way to celebrate taco Tuesday (or taco Everyday).

Ingredients

Tempeh Taco Filling
• 2 tbsp olive oil 30 mL
• 14 oz tempeh 400 g, 3 cups
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp paprika
• 2 tsp chili powder
• 1 clove garlic minced
• 3 tbsp tomato paste 45 mL
• 2 tbsp water 30 mL
• 8 taco shells

Avocado Kiwi Salsa
• 3 kiwis peeled and diced
• 1 avocado diced
• 1 jalapeno seeded and finely diced
• 1 clove garlic minced
• Juice of 1/2 lime
• Pinch of salt

Instructions

Heat oil in a large saute pan over medium/high heat.
Roughly grate tempeh using a box grater, then add to the pan. Cook until it starts to brown, about 5 minutes.
Add the spices, salt, garlic, and tomato paste. Cook another 5 minutes, then add the water and cook just until water has evaporated.
Combine all Salsa ingredients in a separate bowl.
To serve, spoon tempeh taco filling into shells. Top with kiwi salsa and optionally garnish with a splash of hot sauce and cilantro or parsley.