Happy Cinco de Mayo! Desiring Mexican food, I decided to make some tacos. Klint said it’s his favorite recipe so far. Ole!
Serves: 4
INGREDIENTS: TACO FILLING
1 package plain Tempeh, defrosted, small dice
1 large yellow onion, diced
1 red bell pepper, diced
2 clove garlic, minced
2 cups fresh salsa
2 tablespoons cumin
1/4 cup no-salt seasoning
1 teaspoon black pepper
1 teaspoon red pepper flakes (omit if you can’t handle the heat)
Water
DIRECTIONS:
In a medium sauce pan on medium heat, water sauté onion and garlic for about 8 minutes, or until soft. (NOTE: To water saute, just keep adding about 1 tablespoon of water while cooking to insure that the ingredients don’t stick to the pan. Great way to eliminate oil from a recipe.) Add bell pepper and sauté for about 1 minute. Add tempeh and sauté for about 2 minutes, adding more water to make sure mixture doesn’t stick. Add salsa and seasoning, stirring occasionally for about 7 minutes, or until heated through. Turn down to low once is cooked through.
While taco filling is cooking, prepare the following:
2 tomatoes, diced
1 cup cilantro, chopped
Spiked tofu sour cream
2 cup fresh salsa
1 cup fresh guacamole
4 cup chopped lettuce
16 corn tortillas
Veggie cheese (we used pepper jack flavor)
TO SERVE:
For each person, use a microwaveable plate to heat 4 corn tortillas – will be 2 tortillas per taco (one tortilla breaks too easily). Heat on high for 30 seconds. Place 1/2 slice veggie cheese on two tortillas, then add 1/4 cup of taco filling mixture. Add any of the toppings. Repeat for second taco. Enjoy!
Since the calories are going to happen, aim to eat healthy with any possible meal. For example, have a green smoothie for breakfast so that way you’ll get your leafy greens and fresh fruit taken care of first thing.