Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons avocado or olive oil
  • 1 8 oz package of Lightlife tempeh (any variety will work)
  • 2 Tablespoons low-sodium tamari
  • 2 Tablespoons fresh lime juice (juice from 1 lime)
  • 1 Tablespoon + 1 teaspoon taco seasoning
  • 1 16 oz package of frozen fajita veggies (bell pepper and onions)
  • Avocado (sliced)
  • Broccoli slaw
  • Tomatillo dressing
  • 4 corn tortillas
  • Optional: limes (salsa, hot sauce, pickled onions)

Instruction

  • Add 2 teaspoons of oil to a medium skillet (I used a cast iron skillet), add fajita veggies and 1 teaspoon of taco seasoning. Sauté veggies until tender and hot, about 5-7 minutes. Move to a bowl.
  • Crumble tempeh into small pieces using your hands and add to a bowl with tamari, lime juice and 1 Tablespoon taco seasoning.
  • In the same skillet you used to cook the veggies, add another 2 teaspoons of oil and add tempeh mixture into the skillet. Cook, stirring frequently until tempeh starts to brown and is warm throughout, about 5-7 minutes. Remove from skillet and start building tacos.
  • For tacos fill one tortilla with tempeh, fajita veggies, slaw and avocado slices. Top with tomatillo dressing. Add salsa, hot sauce, pickled onions and a squeeze of fresh lime juice, if using.