Forget Taco Tuesday, you’ll want to taco every day with this bright and colourful dish! It’s versatile and powered with probiotics from tempeh and yoghurt.
SERVES 4
INGREDIENTS
- 1 tbsp olive oil
- 300g tempeh
- 1 tbsp taco seasoning
- 3 tbsp tomato paste
- 2-4 tbsp water
Charred corn salsa
- 2 fresh corn cobs
- 3 tbsp olive oil
- 1 red onion, diced
- ½ red capsicum, diced
- ½ cup coriander, chopped
- 2 tbsp lime
- Salt and pepper, to taste
Coriander and lime
- ¾ cup coconut yoghurt
- ¼ cup vegan mayonnaise
- 2 tbsp coriander, finely chopped
- 2 tsp apple cider vinegar
- Zest and juice of 1 lime
To serve
- Soft taco shells
- Avocado, sliced
- Lime wedges
- Coriander, chopped
- 1 jalapeno, sliced (optional)
METHOD
- First, prepare the corn for the corn salsa. Brush the corn cobs with the olive oil and cook them on a grill until charred (see tip). Once cooked, remove the cobs from the grill, cut the kernels off, and allow to cool. Place the corn kernels in a bowl with all of the other salsa ingredients and toss well to combine. Set aside.
- To make the filling, heat the olive oil in a frying pan and crumble in the tempeh. Cook until it starts to get a touch of colour, then add the taco seasoning and the tomato paste, stirring until the tempeh is well coated. Start to add the water until you reach your preferred consistency for taco filling. Cook for another few minutes then remove from the heat.
- Meanwhile, mix all of the dressing ingredients together in a small bowl and then set aside.
- To serve, place taco filling and corn salsa in soft taco shells along with some sliced avocado. Garnish with a healthy dollop of the dressing, a squeeze of lime, a sprinkle of coriander, and sliced jalapeno, if using.
TIP: If you don’t have a grill, you can cut the kernels off the corn cobs and cook them over high heat in a frying pan until they blacken slightly.
