It’s TACO TUESDAY! You know what that means right... I am bringing you a fresh new taco recipe & this one is a WINNER: layers upon layers of deliciousness all held together by a soft corn tortilla!
I have always been a lover of tacos, but I must say that the day I swapped my usual crunchy taco shells with soft corn tortillas, my life changed! Warm, soft, chewy, they were a real revelation...
This small change somehow triggered a whole new passion for tacos. I started experimenting with different toppings such as BBQ jackfruit, saucy & sticky sweet potato, crumbled tofu, black beans, avocado cream, kimchi, mango salsa and much much more!
One thing I have come to realize, to get a winner taco recipe, you need a couple of key things:
Corn tortilla – we’ve already covered that ground ;) this one is a must!
Something to act as the main component of your taco – I love beans, tofu, tempeh, or jackfruit.
Something fresh & saucy – think salsa or chimichurri.
Something crunchy – some sort of greens or shredded cabbage are my go-tos.
Something spicy – this could be added as part of the seasonings of some of your other components. It could also be a sauce or even hot peppers.
Something creamy – avocado, guacamole, some sort of cashew sauce, hummus or maybe even some soft cheese.
Fresh cilantro – this one is a must (unless you are one of those people who find that it tastes like soap!!)
Well I have great news for you, this taco has all the elements a tasty taco must have!
✓ corn tortilla
✓ juicy maple glazed tempeh
✓ salsa, made with sweet pineapple, red onions, lime juice & cilantro
✓ shredded purple cabbage
✓ chilies and jalapenos since heat is a MUST!
✓ avocado – ‘cause you’ll very rarely find me eating a taco without a few slices of avocado in there!
✓ cilantro as garnish
If you are interested in making this recipe, no pressure to have every single component on hand! I think the tortilla (obviously!), the maple glazed tempeh and the pineapple salsa are a must, but for the rest of the ingredients, go with the flow! If you are a guacamole type of person, add some in! If a taco without cheese is a sin, then you know what to do! If you have some fresh ferments or pickles in the fridge, those would also be perfect in these. Just be creative and enjoy your unique masterpiece ;)
If you make any variation of these, make sure to share it on Instagram and tag me in your post (@muriellebanackissa), I’d love to see your creations!
Maple Glazed Tempeh Tacos with Pineapple Salsa
prep time: 10 minutes
cooking time: 30 minutes
total time: 40 minutes
yield: 3-4 servings
Maple Glazed Tempeh
1 block of tempeh (240g), sliced into 1cm strips
3 tbsp tamari or soy sauce
3 tbsp maple syrup
2 tbsp rice vinegar
2 garlic cloves, minced
1 tsp minced ginger
3/4 cup chopped pineapple
1/4 cup cilantro, chopped
1/4 cup red onion, finely chopped
Juice of 1 lime
1/4 tsp salt, plus more to taste
1 small red chili, finely sliced (optional)
Shredded purple cabbage
Add 5cm of water to a saucepan, cover and bring to a boil over medium heat.
Add tempeh slices to a steamer basket, place on top of the saucepan, cover and steam for 15 minutes. Remove from the heat.
Prepare the maple glaze by adding tamari, maple syrup, rice vinegar, garlic cloves and ginger to an anti-adhesive pan.
Bring to a boil, decrease heat to medium and add the tempeh. Cook for 3 minutes then flip and cook for another 3 minutes on the second side.
Increase heat to high and cook for an additional 4 minutes or until all the sauce has been absorbed or until caramelized. Set aside.
Prepare pineapple salsa by adding all ingredients into a small bowl. Mix to combine. Taste and adjust salt and heat levels to your liking.
To serve, warm tortillas, add some shredded cabbage, 1 or 2 slices of tempeh, some pineapple salsa, avocado slices, fresh coriander and a crack of pepper. Enjoy warm!