Hello! I’m back after a short break, and to make up for the lack of posts I have a delicious taco recipe. Who doesn’t love tacos?

These tacos are very no-frills, dressed with a homemade enchilada sauce and familiar toppings — onions, red radish, avocado and cilantro. I highly recommend using corn tortillas, but if you must use flour, these will still be delicious. I blistered my tortillas a bit in a dry cast iron skillet for a few minutes, so that they were toasty but still pliable. If you don’t have this sort of patience, you can microwave yours or use them at room temp.

To make the tempeh clump together more (kind of like how fatty beef crumbles do), I mixed in 1/4 cup of mashed lentils (you could use refried beans, too) and it was the perfect texture. The enchilada recipe makes a lot more than you’ll need, but it freezes well and you’ll have it on hand for when the mood strikes. Like if it’s 2am and you’re out of salsa but your tortilla chips need something.

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