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Tempeh and Portobello Mushroom Tacos

6
  • 2 tablespoon olive oil
  • 1 pound portabello mushrooms, cleaned, stems & gills removed
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 8 ounces tempeh, crumbled
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • juice of 1 lime
  • 2 tablespoons tomato paste
  • ¼ cup cilantro, chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 12 corn tortillas
  • 1 avocado, sliced
  • ½ cup radishes, sliced

for salsa:

  • 1 pound tomatillos, peeled
  • 1 jalapeño pepper, seeded and deveined, finely chopped
  • 4 garlic cloves
  • ½ cup cilantro, chopped
  • 1 small onion, finely chopped
  • ½ teaspoon sea salt
  • 2 tablespoons lime juice
  • Heat oil in a large pan. Slice mushrooms into 1/4-inch strips. Set aside.
  • Add onions to pan and cook 5 minutes, until softened. Add garlic and cook 30 seconds.
  • Add tempeh, mushroom slices, chili powder, and cumin. Cook 10 minutes.
  • Stir in lime juice, tomato paste, cilantro, salt, and cayenne pepper. Cook 5 minutes.
  • Toast tortillas in a small dry pan, 30 seconds on each side. Transfer to a serving platter and cover with a clean dish towel to keep warm.
  • Assemble each taco by placing 1/4 cup of filling in a tortilla. Top with avocados, radishes, and Charred Tomato Salsa.

Salsa:

  • Heat a cast iron pan. Place tomatillos and jalapeño pepper in pan and cook, turning occasionally, until skin becomes blistered and charred.
  • Place jalapeño pepper, tomatillos, garlic, and cilantro in a food processor and pulse until mixture becomes a chunky salsa.
  • Stir in onion, salt, and lime juice.