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It’s taco time! Due to the fact that everyone in my family LOVED the cauliflower tacos (as did you guys), I thought it was high time I shared another completely plant-based taco recipe for you. This one was a huge hit with the young and the old in my family. And this is one to make for the skeptics who aren’t sure about eating totally plant-based.
These tacos are fulfilling, packed with fibre, plant-based protein and they are dang tasty!
The key to these tacos is flavouring up the tempeh because tempeh is a food that is pretty drab just on its own. The thing with tempeh is that it takes on the flavour of what you cook it with. Once I spiced it up and added tamari and sesame oil it was dancing with flavour and ready to be put into a Silver Hills Bakery Tortilla.
I made a Purple Cabbage Slaw with Avo Lime Dressing as the topping for these tacos because it adds a nice layer of crunch. I like a bit of crunch, chew and soft bits in my food. Just like I enjoy a variety of flavours, having a variety of textures in your dishes makes for a memorable meal in my opinion. I highly recommend you make this slaw to go with the tacos – it’s super yummy and if you’re lucky, you’ll have leftovers.
For the taco shell, I used soft tortillas from Silver Hills Bakery. These are my go-to for tacos and roll ups with PB and berries for Vienna (side note: DELISH!).
I know I’ve talked about the benefits of these sprouted tortillas before but it’s worth mentioning again!
This recipe is …
After you’ve prepped and cooked your tempeh, the toppings are easy – just some freshly chopped sweet pepper, sliced avocado and of course, the Purple Cabbage Carrot Slaw with Avo Lime Dressing.
Here’s the full recipe.
*Don't have chili powder? Then mix cumin, coriander, oregano and allspice together. If using all spice, use a very small amount about 1/8 of a tsp.
This post was created in partnership with Silver Hills Bakery, however all opinions are always my own. Read more about partnership ethos here.