Project Description
Tempeh Mushroom Tacos
![Tempeh & Mushroom Tacos Tempeh & Mushroom Tacos](https://recipedawn.com/wp-content/uploads/2021/10/pexels-los-muertos-crew-7613568-min.jpg)
Tempeh is a vegetarian protein that crumbles easily. Together with ground meat in this Tempeh Mushroom Tacos recipe makes rich in both ways.
THE INGREDIENTS:
- 3 large Roma (plum) tomatoes, seeded and diced
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup minced white onion, plus 1/2 cup diced
- 2 tablespoons minced jalapeño pepper (remove seeds for less heat)
- 1 teaspoon lime zest
- 2 tablespoons lime juice, divided
- ½ teaspoon plus 1/8 tsp. salt, divided
- ⅓ cup low-fat plain Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (8 ounce) package button mushrooms, trimmed and cut into 1/2-inch pieces
- 1 (8 ounce) package tempeh, chopped into crumbles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 8 hard taco shells, warmed according to package instructions
- ½ cup shredded reduced-fat Cheddar cheese
INSTRUCTIONS
-
Combine tomatoes, cilantro, minced onion, jalapeño, 1 Tbsp. lime juice, and 1/4 tsp. salt in a medium bowl. Set aside
- Step 2
Whisk yogurt, lime zest, 1/8 tsp. salt, and the remaining 1 Tbsp. lime juice in a small bowl. Set aside.
- Step 3
Heat oil in a large nonstick skillet over medium heat. Add diced onion; cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Add mushrooms and tempeh; cook until the mushrooms are softened, about 5 minutes. Stir in chili powder, cumin, and the remaining 1/4 tsp. salt; cook for 1 minute more.
Step4
To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese.
Tips
To make ahead: Prepare salsa (Step 1) and yogurt sauce
(Step 2) and refrigerate separately for up to 1 day.
To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese.
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