Tinga Tempeh Tacos
- Simple
- 0:40 m
- 18 ingredients
Tinga tempeh tacos; tasty, tantalising, tender. These really are an absolute winner all round and one to try. Steaming the tempeh before frying gives it a soft, almost meatiness consistency and will be sure to wow whoever is lucky enough to get their tinga on with you!
Serves: 4
Ingredients
For the tinga tempeh
- 1 tbsp olive oil
- 2 tbsp chipotle in adobo or chipotle paste
- 1 tsp cumin
- 2 tsp maple syrup
- 200g tempeh
- 1 onion
- 2 garlic cloves
- 3 large vine tomatoes
- ½ tsp cinnamon
- ½ vegetable stock cube
- 150ml water
For the guacamole
- 1 tbsp jalapeños from a jar
- 2 large avocados
- 4 spring onions
- 20g coriander leaves
- Juice of 1 lime
- salt to taste
To serve
- 8 corn tortillas
- 1 red chilli
- 2 limes
- 1 baby gem lettuce
Before you start
Large frying pan | High sided frying pan | Steamer Basket | Saucepan
Step 1
Prepare the Tinga Tempeh ingredients
- Cut the tempeh into 1cm chunks and steam for 3-4 minutes in a bain marie
- Peel, trim and finely slice the onion
- Peel and grate the garlic
- Dice the tomatoes
Ingredients
- 200g tempeh
- 1 onion
- 2 garlic cloves
- 3 large vine tomatoes
Step 2
Make the Tinga Tempeh
- Warm the olive oil in a high sided frying pan over a medium heat
- Add the tempeh to the pan and stir for 2 minutes
- Add the onion and a pinch of salt to the pan and stir for 2-3 minutes (add a splash of water if the pan gets too dry)
- Add the garlic and stir for 1 minute
- Add the tomatoes and spices and stir for 3-4 minutes
- Add the paste, maple syrup, stock cube and water to the pan, stir to combine, turn the heat down and simmer for 10-15 minutes until the sauce has thickened
Ingredients
- 1 tbsp olive oil
- 2 tbsp chipotle in adobo or chipotle paste
- 1 tsp cumin
- 2 tsp maple syrup
- ½ tsp cinnamon
- ½ vegetable stock cube
- 150ml water
- salt to taste
Step 3
Prepare the guacamole
- Halve and destone the avocados
- Scoop the avocado flesh into a bowl and mash with a fork
- Trim and finely slice the spring onions
- Finely slice the coriander leaves
- Dice the jalapeños
- Halve the lime and squeeze it over the avocado
- Add the spring onions, coriander leaves and jalapeños to the bowl and fold everything together to combine
- Taste and season to taste with salt
Ingredients
- 1 tbsp jalapeños from a jar
- 2 large avocados
- 4 spring onions
- 20g coriander leaves
- Juice of 1 lime
Step 4
Prepare the the remaining ingredients
- Warm the tortillas according to package directions
- Finely slice the chilli
- Cut the limes into wedges
- Trim and shred the lettuce
Ingredients
- 8 corn tortillas
- 1 red chilli
- 2 limes
- 1 baby gem lettuce
Step 5
Time to serve
- Put everything in separate bowls, take them to the table and let your guests build their own tacos!