Chipotle Lime Street Style Tacos
User Reviews
5
Chipotle Lime Street Style Tacos
Description
Chipotle Lime Street Style Tacos feature tempeh, a fermented soybean cake, as the main filling ingredient. The tempeh is first boiled to soften and remove any bitterness, then diced and pan-fried to develop a firm texture. It is cooked with a blend of chipotle pepper in adobo sauce, lime juice, and spices including chili powder, cumin, smoked paprika, and oregano, creating a smoky, tangy, and mildly spicy flavor profile. The seasoning mix is added mid-way during frying along with a little water to meld the flavors and maintain moisture.
The tacos are assembled by placing the cooked tempeh on small tortillas and garnished with optional fresh ingredients like cilantro, diced tomato, and onion for brightness and crunch. Cooking the tempeh in a nonstick pan ensures a good sear which contrasts nicely with the soft interior. The combination of smoky chipotle, zesty lime, and aromatic spices makes this recipe a distinctive vegetarian taco option with balanced texture and flavor.
To enhance the smoky notes, the tortillas can be lightly charred, and attention to evenly sized tempeh pieces helps cooking uniformity and flavor absorption. This recipe offers a well-rounded street-style taco experience with plant-based ingredients.
Ingredients
- 1 package tempeh cut into four pieces
- 1 chipotle pepper in adobo sauce minced
- 2 Tablespoons of lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves garlic minced
- 3 Tablespoons onion onion powder will work, dried, minced
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ⅛ cup of water
- 8 tortillas
- cilantro for garnish (optional, minced
- diced tomato for garnish (optional)
- onion for garnish (optional, diced
Instructions
- In a medium saucepan, boil water, add tempeh and cook for 10 minutes. Remove from water and let cool.
- While tempeh is cooling, mix the chipotle pepper, lime juice, chili powder, cumin, garlic, paprika, oregano, and onion in a small bowl.
- Dice the tempeh into small pieces and place in a nonstick pan for 5 minutes. After 5 minutes, add the chipotle mixture to the tempeh and mix well, then add 1/8th cup of water. Continue to cook on medium heat for 5 more minutes.
- Place tempeh on a small tortilla, and top with cilantro, tomato, and onion (if using).
Notes
- Drain the tempeh well after boiling to prevent steaming when frying, ensuring a good sear on the pieces.
- Cut the tempeh into evenly sized bite-sized pieces so they cook and absorb marinade flavors uniformly.
- Use a large enough pan to avoid overcrowding while frying tempeh, which helps achieve crisp edges.
- Char tortillas over flame or in a hot skillet to add a smoky flavor and bring texture contrast to the tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 475mg | 20% |
| Potassium | 428mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 151mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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