Tempeh Tacos with Avocado Corn Salsa


Featuring chili powder and lime, these tempeh tacos are delicious!

Tempeh Tacos with Avocado Corn Salsa


  • 8 ounces tempeh
  • 2-3 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • 2-3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ medium onion diced
  • ¼ cup cilantro chopped
  • 8 corn tortillas
  • Shredded romaine lettuce or green cabbage


  • 1 ripe medium avocados peeled, pitted and diced
  • ½ large ripe tomato
  • 2 tablespoons finely chopped red or white onion
  • 1 clove garlic minced or pressed
  • ½ cup corn kernels
  • 2 tablespoons fresh cilantro
  • Juice of 1 large lime


  • Crumble or chop tempeh into small pieces and place in a mixing bowl. Put 1 tablespoon of olive oil, salt, lime juice, chili powder and cumin on the tempeh and mix well.
  • Let stand 10-30 minutes to marinate, (longer time allows more absorption of the flavor).
  • Heat the other 2 tablespoons of oil in a large skillet. Add onion and sauté until soft.
  • Add marinated tempeh and keep mixture moving in the pan until tempeh turns golden brown.
  • If using frozen corn, be sure to thaw kernels first or briefly blanch to hasten thawing. Combine all ingredients for avocado salsa In a medium bowl. Toss gently maintaining chunky consistency.
  • Warm corn tortillas in a skillet with just enough butter or olive oil to move it around.
  • Fill each tortilla with about ¼ cup of tempeh mixture, avocado salsa, lettuce or cabbage.

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