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Tempeh Taco's

De Kokende Zussen (@dekokendezussen) made a dish for us from their favorite kitchen: Mexican. These tempeh tacos with avocado sauce are well flavored by the bbq sauce and easy to make. The salsa with avocado, Jalapeños, corn and coriander is nice and creamy and fresh at the same time. A good addition to the tempeh.

For 6 tacos


- 200g of tempeh (unseasoned & unmarinated)

- 1 tablespoon olive oil

- 1 teaspoon of smoked paprika powder

- 1/2 teaspoon of garlic powder

- 4 tablespoons of BBQ sauce

- 6 pieces tortillas (mini)

- A few lettuce leaves


- 150g of corn

- 1 piece of avocado

- 1 piece of Jalapeños

- 10 grams of coriander or parsley

- 1 tablespoon of red wine vinegar

Cut the tempeh into long strips. You can also cut it into cubes, but strips are just as easy in a mini tortilla.

In a frying pan with olive oil, fry the tempeh together with the smoked paprika powder and garlic powder. Fry the tempeh in the pan for 2 to 3 minutes and add the bbq sauce. Fry the tempeh in the bbq sauce until it starts to caramelize. Then lower the heat.

Cut the avocado into large cubes and finely chop the jalapeno. Mix the avocado with the corn, jalapenos, coriander and red wine vinegar.

Briefly fry the tortillas in a frying pan and place a few lettuce leaves on the taco. Place the lettuce leaves, a strip of tempeh and top it with the salsa.

Serve with some lime juice or chili sauce of your choice.


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