Ingredients
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For the Smoky Tempeh 'Carne Seca'
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8 oz chickpea tempeh (or use your favorite soy-free tempeh) chickpea tempeh8 oz chickpea tempeh (or use your favorite soy-free tempeh)
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1 tbsp smoked paprika smoked paprika1 tbsp smoked paprika
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1 tsp onion powder onion powder1 tsp onion powder
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1 tsp garlic powder garlic powder1 tsp garlic powder
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1 tbsp coconut aminos or tamari coconut aminos1 tbsp coconut aminos or tamari
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1 tbsp olive oil olive oil1 tbsp olive oil
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1/2 tsp liquid smoke liquid smoke1/2 tsp liquid smoke
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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For the Mango Salsa
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1 ripe mango, diced mango1 ripe mango, diced
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1/4 cup red onion, finely diced red onion1/4 cup red onion, finely diced
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1/4 cup fresh cilantro, chopped fresh cilantro1/4 cup fresh cilantro, chopped
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1 small red chili, minced (optional for spice) red chili1 small red chili, minced (optional for spice)
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Juice of 1 lime limeJuice of 1 lime
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Pinch of saltPinch of salt
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For Serving
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8 small cassava tortillas (or other gluten-free tortillas) cassava tortillas8 small cassava tortillas (or other gluten-free tortillas)
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1 avocado, sliced avocado1 avocado, sliced
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Fresh arugula or baby greens baby greensFresh arugula or baby greens
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Lime wedges limeLime wedges
Directions
Marinate tempeh, prepare salsa, sauté tempeh, warm tortillas, assemble tacos with all components, and serve. For a soy-free version, ensure your tempeh is made from chickpeas or another legume; adjust chili to taste for spice level. Store leftovers separately for best results.
Steps
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1
Done
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Slice the tempeh into thin strips. In a bowl, whisk together smoked paprika, cumin, onion powder, garlic powder, coconut aminos (or tamari), olive oil, liquid smoke, salt, and black pepper. |
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2
Done
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Toss tempeh strips in the marinade and let sit for at least 20 minutes (up to 2 hours for deeper flavor). |
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3
Done
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While tempeh marinates, prepare the mango salsa by combining diced mango, red onion, cilantro, red chili, lime juice, and a pinch of salt. Set aside. |
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4
Done
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Heat a nonstick skillet over medium-high. Cook the marinated tempeh strips for 2–3 minutes per side, until golden and slightly crisp. |
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5
Done
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Warm cassava tortillas in a dry skillet or over an open flame until pliable. |
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6
Done
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Assemble tacos: Fill each tortilla with arugula or baby greens, smoky tempeh strips, mango salsa, and avocado slices. Serve immediately with lime wedges. |
