Tiba Tempeh Sweet Chilli Tacos

Choose your fighter: We’ve always got Sweet Chilli in our corner.

Tiba Tempeh Sweet Chilli Tacos. Get stuck in building your soft tortilla wraps with our sweet chilli tempeh pieces, veggies, salsa and some herby homemade guacamole. Assemble them into taco or fajita shape – depending on how much filling you braved – and don’t forget that extra sprinkle of herbs atop.

Fun, tasty and a one-way ticket to being crowned the plant-based host of the year. No questions asked.

For more ideas on how to incorporate tempeh into your favourite dishes, check out our recipes page.

Serves: 2

Cooking time: 18-20 minutes

Ingredients

200g tomatoes, finely chopped
1 small red onion, finely chopped
Bunch coriander, chopped
Juice of 1 lime
1 ripe avocado
Salt and pepper to taste
1 tbsp oil
1 small onion, chopped
2 red peppers, chopped
1 red chilli, finely chopped (optional)
Tiba Tempeh Sweet Chilli Pieces 200g
4-6 tortillas

Optional extras: chilli sauce, sliced jalapeño, vegan cheese or cashew cream.

Method

Start by making the salsa. Combine the chopped tomatoes, red onion and half of the coriander in a bowl. Add the juice of half a lime, salt and pepper. Stir well and set aside.
Then make the guacamole. Peel and mash the avocado, add the juice of half a lime, salt and pepper. Mash well until creamy and set aside.
Now prepare the tempeh filling. Heat 1 tbsp oil in a frying pan and add the chopped onion. Sauté on a medium heat for about 5 minutes, until they start to caramelise.
Add the chopped peppers and chilli, and cook for another 5-8 minutes until the peppers are soft, stirring frequently.
Add the Tiba Tempeh Sweet Chilli Pieces and cook for another 3-5 minutes. Stir in the other half of the chopped coriander and adjust with salt and pepper.
Finally, warm up the tortillas in a pan. Fill the tacos with the sweet chilli tempeh, top with the guacamole and the salsa, plus any other optional extras.