When I have nothing planned for dinner, it’s taco night. This variation was inspired by my CSA bag with summer squash, carmen green peppers and cipollini onions. Tempeh is a great substitute here for meat. I’m a fan of plant-based protein sources like this fermented soy option. However, eat soy in moderation and look for GMO-free certified products for reasons I talked about in this previous post. Using my CSA vegetables makes these tacos extra special and particularly tasty. Plus, my husband’s homemade guacamole and tomatillo salsa just makes this recipe out of this world!
SPICED TEMPEH SUMMER TACOS
Servings 4
Ingredients
- 1 8- oz package tempeh
- 1 Tbsp Mexican seasoning
- 1 lime juiced
- 2 tsp tamari
- 1/4 - 1/2 tsp red chili flakes depending on desired spiciness
- 1 tsp avocado oil
- 2 medium summer squash cut into strips
- 1 cipollini onion or red onion, chopped into 1-inch chunks
- 1 green or red bell pepper cut into 2-inch strips
- 2 Tbsp avocado oil divided
- 1/2 tsp sea salt
- handful of cherry tomatoes or sungolds
- 1 package corn tortillas
- cilantro for garnish and yumminess
- 1 avocado sliced (skip if serving with guacamole)
- homemade tomatillo salsa optional
- homemade guacamole optional