Tempeh Tacos With Avocado Crema
These tempeh tacos are low sodium and kidney-friendly. Tempeh crumbles are lightly fried until crispy, then added to tortillas with avocado crema and quick pickled vegetables.
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Servings: 4 servings
Serving Size:2 tacos
Nutrition
Calories:475 kcal
Carbs:43 g
Sodium:360 mg
Potassium:718 mg
Phosphorus:189 mg
Protein:15 g
Fiber:7 g
Equipment
- 1 Large saute pan or cast-iron pan
- 1 Small saute pan or cast-iron pan Or heavy-bottom pan
- 1 Cutting Board
- 1 Chopping knife
- 1 Small jar or bowl
- 1 Wooden Spoon
- 1 Large mixing bowl
- 1 Whisk
Ingredients
- 8 Corn tortillas Optional
- Cilantro garnish Optional
- Lime wedges Optional
Tempeh
- 8 oz Tempeh Usually one block of tempeh
- 4 tbsp Avocado oil
- 1½ tbsp Maple syrup
- 3 tbsp Coconut aminos
Quick Pickled Veggies
- 2 Jalapeños sliced thin
- ½ Small onion sliced thin
- ½ cup White vinegar
Avocado Crema
- 1 Avocados
- 3 tbsp Lime juice
- ½ tsp Cumin
- ½ tsp Garlic powder
- ¼ cup Nutritional yeast
- Pinch Cracked black pepper
- 3 tbsp Water
Instructions
Pickled Veggies
- In a small jar or bowl, combine the peppers, onions, vinegar, and maple syrup. Cover/seal and set aside at least 15 minutes.
Tempeh
- Crumble the tempeh into small pieces, ideally around the size of a pea.
- Heat avocado oil on medium-high until oil is hot or beginning to smoke. Carefully add the tempeh and arrange it in a single layer. Cook for 2 minutes, then stir. Repeat this stirring every 1-2 minutes, until golden brown and crispy.
Avocado Crema
- While the tempeh is cooking, make the Crema. In a large mixing bowl, whisk together the avocado, garlic, lime juice, cumin, water, and a pinch or two of fresh cracked black pepper. Whisk until smooth.
Char The Tortillas
- Add each tortilla to a saute pan or cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack the tortillas on a dish and cover with a clean kitchen towel to keep them warm.
Assembling
- Dollop the Avocado Crema onto each tortilla. Now add the tempeh and spoon some pickled veggies on top.Serve with a lime wedge and cilantro garnish.
Full Nutrition
Nutrition Facts
Tempeh Tacos With Avocado Crema
Amount Per Serving (2 tacos)
Calories 475
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 0mg0%
Sodium 360mg16%
Potassium 718mg21%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 10g11%
Protein 15g30%
Vitamin A 210IU4%
Vitamin B1 0.1mg7%
Vitamin B2 0.4mg24%
Vitamin B3 2mg10%
Vitamin B5 1mg10%
Vitamin B6 0.3mg15%
Vitamin B12 0.04µg1%
Vitamin C 11mg13%
Vitamin E 1mg7%
Vitamin K 12µg11%
Calcium 111mg11%
Copper 0.4mg20%
Folate 59µg15%
Iron 3mg17%
Manganese 1mg50%
Magnesium 67mg17%
Phosphorus 189mg19%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
