Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 16oz (450g) package of mushrooms, sliced
- 1 8oz (225g) package of tempeh
- 2-4 tsp chili powder
- 3 tsp cumin
- juice of 1 lime
- 2 tbsp tomato puree
- dash of low sodium tamari
- dash of liquid smoke (optional)
- 12 small corn tortillas or whole grain tortillas
- fresh coriander to garnish
Instructions:
- Coat the bottom of a large frying pan with oil, and heat on medium. Add the onions and cook for a few minutes until softened, and the garlic and cook for another minute.
- Add the mushrooms, crumbled tempeh, chili powder and cumin to the pan. Cook for about 5 minutes, stirring often
- Add the lime juice, tomato puree, tamari and liquid smoke to the pan. If the mixture appears a little dry, add a couple of tbsp of water too. Give everything a good mix and cook for another 5 minutes
- While you are cooking the taco filling, you can also be warming the tortillas: heat a small nonstick skillet over medium heat. Toast each tortilla on both sides for about 30 seconds and set aside.
- Assemble tacos: stuff each taco shell with 2-3 tbsp of filling, garnish with fresh coriander.