Taco Tuesday is back!! Are you as excited as I am?? And I thought I’d bring it back with something a little unusal – for me, at least. While I do try meatless meals from time to time, I’m not very experimental with soy products. But when I saw these tacos, they looked too good not to at least try.
2 poblano peppers
- 5 cloves garlic, divided
- 2 Tbsp extra-virgin olive oil
- 1 cup diced red onion, divided in half
- 2 (8 oz) blocks tempeh, crumbled with your hands
- 3 Tbsp taco seasoning
- 1 cup cilantro, divided in half
- 1 lime
- 16 corn tortillas
- crumbled queso fresco
- 1 avocado, thinly sliced
- salt and pepper, to taste
- Preheat your broiler and place the poblano peppers and 3 cloves garlic on a baking sheet lined with foil. Broil for 3-5 minutes, then flip the peppers and repeat. The garlic will roast more quickly, so keep an eye on it and pull it out before it burns!
- Once the peppers have blackened, place them in a small bowl and cover with plastic wrap. Let sit for 10 minutes, until the skin loosens from the peppers. Once it’s loosened, hold the peppers (one at a time) under cold running water and remove the skin. Next, slice the peppers open and remove the seeds before slicing into thin strips.
- Place the pepper strips, garlic, 1/2 cup of onions, 1/2 cup of cilantro and a squeeze of lime juice into a food processor and pulse until well mixed, but still a little “chunky”.
- Heat the oil in a large skillet over medium-high. Add the remaining 1/2 cup of onions and sauté until they start to soften, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Add the tempeh crumbles, taco seasoning and a pinch of salt and sauté for 3 minutes. Then add the remaining 1/2 cup of cilantro and a couple of good squeezes of lime juice.
- Warm your tortillas, double them up, and top with a couple spoonfuls of the tempeh mixture. Top with sliced avocado, poblano salsa, and queso fresco.
- Fold up those bad boys and devour!!