Tempeh Mushroom Tacos
Tempeh Mushroom Tacos with Pineapple Pico de Gallo and Avocado Cream
Ingredients
Taco meat
- 1 block tempeh shredded (150g)
- 400 g mushrooms torn into strips
- 1 tsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 2 tbsp soy sauce
- 2 tbsp water
Pineapple Pico de Gallo
- 3 large tomatoes finely chopped
- 1 cup grilled pineapple finely chopped
- 1/2 cup fresh cilantro or parsley chopped
- 1 medium red onion finely chopped
- Juice of 1 lime
- Salt and pepper to taste
Avocado Cream
- 1 small avocado
- 3 tbsp Greek yogurt soy or oat
- Juice of 1/2 lime
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped
To Serve
- Corn tortillas
- Fresh cooked corn
Instructions
- Prepare the Pineapple Pico de Gallo. Grill the pineapple slices until charred on both sides, then chop into small cubes.
- In a bowl, combine the chopped pineapple, chopped tomatoes, finely diced red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
- Cook the Tempeh and Mushrooms. Heat a dry pan over medium-high heat. Add the mushroom strips and cook until they begin to brown and char, without stirring, pressing down with a spatula. Add the shredded tempeh to the pan and cook for a few minutes.
- Sprinkle in the cumin and paprika, then pour in the soy sauce and water. Stir everything together and cook until the liquid reduces and the tempeh and mushrooms are well-coated with the seasoning.
- Make the Avocado Cream: In a blender, combine the avocado, Greek yogurt, lime juice, salt, pepper, and parsley. Blend until smooth and creamy.
- Assemble the Tacos: Warm the corn tortillas.
- Place a generous amount of the tempeh and mushroom mixture in the center of each tortilla. Top with a spoonful of pineapple pico de gallo and some fresh cooked corn. Drizzle with the avocado cream. Enjoy!
Tried this recipe?Let us know how it was!