Name: Crispy Tempeh Tacos
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 null fresno chile peppers or jalapenos (sliced thinly); 1 large shallot (sliced as thinly as you can); 0.5 cup distilled white vinegar; 1.5 tbsp maple syrup; null null kosher salt; 2 blocks tempeh ((8-ounce/227g)); 4 tbsp avocado oil (or other neutral-flavored high-heat oil); 2 tbsp tamari or soy sauce; 1 tablespoon lime juice (+ 1 teaspoon freshly squeezed); 2 small avocado (or 1 extra large ripe); 0.25 cup vegan sour cream or tangy coconut yogurt ((60g)); 2 clove garlic cloves (roughly chopped); 3 tbsp lime juice (freshly squeezed); 0.5 tsp ground cumin; 0.75 cup cilantro (leaves and tender stems (12g)); 0.75 tsp kosher salt; null null black pepper (freshly cracked); 12 null corn tortillas; null handful cilantro (chopped (optional)); null wedge lime wedges ((optional))

Instructions

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1

Pickle the vegetables. In a small jar, combine the chile peppers or jalapenos (2 fresno), shallot (1 large), distilled white vinegar (0.5 cup), maple syrup (1.5 tbsp), and a couple [pinch kosher salt]. Seal and set aside to macerate for at least 15 minutes, gently shaking for even distribution.
2

Crumble the tempeh (2 blocks) into very small pieces, ideally around the size of a pine nut.
3

Open windows for ventilation and line a large surface with a few paper towels.
4

Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with avocado oil (4 tbsp) over medium-high to high heat until it just starts to smoke. Add the [tempeh] and arrange it in a single layer. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1.5 to 2 minutes, until mostly golden brown and crisp.
5

Transfer the [tempeh] to a paper-towel lined surface to blot excess oil and season with a couple [pinch kosher salt]. Once cooled, transfer to a bowl. Add tamari or soy sauce (2 tbsp) and + 1 tsp lime juice (1 tbsp), and toss to coat.
6

While the tempeh is cooking, make the avocado crema. In a food processor, add the avocado (2 small) flesh, vegan sour cream or tangy coconut yogurt (0.25 cup), cloves (2 garlic), lime juice (3 tbsp), ground cumin (0.5 tsp), cilantro (0.75 cup), kosher salt (0.75 tsp), and several cracks of [black pepper]. Blend until smooth and creamy, scraping down the sides as you go. Season to taste.
7

Char the tortillas (12 corn). If using a gas stove, turn a burner to medium-low and use tongs to place the [tortilla] directly over the flame, 10 to 20 seconds per side until charred in spots. Alternatively, add each [tortilla] to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred [tortillas] in a dish towel to keep them warm.
8

Assemble the tacos. Dollop some [avocado crema] onto each charred [tortilla] and spread. Top with [fried tempeh] and spoon some [pickled shallots and peppers] on top, adding a spoon of the pickling liquid. Optionally, sprinkle a bit of [a handful cilantro] onto each taco, and serve with [lime wedges].