Crispy Tempeh Tacos

With smashed avocado, pico de gallo, jalapeños and pickled red onions

Serves: 4

cooking time: 25 minutes

plant count: 14

Ingredients

X2 300g Tempeh Meades Taco Topper Pieces

Small Soft Tacos/Wraps

Jalapeños

X1 Little Gem Lettuce

X2 Spring Onions

Pickled Red Onions

X2 Red Onions

100ml Red Wine Vinegar

100g Sugar

100ml Water

X1 Star Anise

Pico De Gallo

1/2 White Onion

X8 Small/Medium Tomatos

X1 Lime

Coriander

Salt

Smashed Avocado

X2 Large Avocado

X1 Lime

Olive Oil

Salt 

Pepper

Method

First up, grab those taco topper pieces and defrost overnight in the fridge. Preheat oven to 200c and start off prepping the pickled red onions. Add red wine vinegar, sugar, water and star anise to a small pot and bring to the boil, making sure all the sugar is dissolved. Thinly slice the red onions and put in a heatproof bowl. Pour the mixture over whilst hot, cover with a tea towel and set aside.

Next the pico de gallo; halve the tomatoes, scoop out the seeds and dice the rest up with the white onion. Mix together in a bowl and season with chopped coriander, salt and a squeeze of lime.

Smash two large avocados with a fork into a third bowl and season with the juice and zest of a lime, a splash of olive oil and salt and pepper to taste.

Spread the tempeh taco topper across a large baking tray and roast in the oven for 18-22 mins stirring occasionally throughout. Meanwhile, thinly slice little gem lettuce and spring onions ready to build your tacos. When your tempeh has 2 mins left, pop the tacos in the oven to toast and then your ready to build them!

Put a dollop of smashed avocado in the middle of the taco and spread in a circular motion with the back of a spoon. Next add a big pinch of little gem lettuce and taco tempeh topper. Finish the taco with pico de gallo, pickled red onions, jalapeños, spring onions and a wedge of lime and enjoy!