If you’re on the hunt for delicious vegetarian tacos that don’t consist completely of vegetables, then tempeh tacos are your solution. Ever since I learned that tempeh makes the best ground meat substitute in the form of this chili, I’ve been dying to try it again. And what better way than in the form of tacos? Because not only is is Taco Tuesday (a weekly holiday that I’m still trying to convince the tulip-man of accepting), but the thing I miss most about living in America are the tacos. And guacamole. And salsa. And Chipotle. But these tempeh tacos fill the Mexican food void in my belly that has grown exponentially since moving to Holland. They’re a bit spicy with a super ground-meaty texture, but also refreshing and creamy from the avocado kiwi salsa. Oh yea, did I mention the kiwis? The THREE kiwis this recipe packs in? In honor of our kiwi spotlight, and because they have more vitamin C than oranges, and because kiwis deserve more than to be contained strictly to sweet recipes, we’re using them to create a bright green, acidic yet creamy, taco topping salsa! Taco Tuesday: engage.
Hungry for more Mexican-inspired recipes?
