Ingredients:

  • 8 oz (225 g) tempeh, crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • ¼ teaspoon salt
  • 2 tablespoons water (optional)
  • 4 small corn or flour tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Add crumbled tempeh to the skillet and sauté until golden brown.
  3. Sprinkle smoked paprika, cumin, garlic powder, salt, and pepper over the tempeh; stir until well coated and fragrant.
  4. In a mixing bowl or blender, combine avocado, lime juice, hot sauce, and salt. Blend until smooth.
  5. If too thick, add water to reach desired consistency.
  6. Lightly toast the tortillas in the skillet for about 30 seconds on each side, until warm and pliable.
  7. Place a generous scoop of the tempeh filling onto each tortilla.
  8. Drizzle with spicy avocado cream and garnish with fresh cilantro.
  9. Serve tacos warm with lime wedges on the side.