*  Exported from  MasterCook  *

Spicy Tempeh Tacos

Recipe By     : Recipe by Bastyr alumna Carly Kellogg, MS ('13), RDN, via her blog CitrusandSalt.com
Serving Size  : 8   Preparation Time :0:10
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  large         white onion, chopped
       2  tbsp          extra-virgin olive oil
      12  oz            organic soy tempeh, crumbled
     3/4  tsp           kosher salt
     1/2  tsp           hot chili powder -- add more if desired
     1/8  tsp           ground cinnamon
       2                limes, juiced
       2  tbsp          homemade or fresh store-bought salsa
       8                organic corn tortillas, grilled on open flame
          to taste      lime wedges
          to taste      avocado chopped -- optional topping
          to taste      salsa -- optional topping
          to taste      cilantro, chopped -- optional topping
          to taste      cotija cheese, crumbled -- optional topping

In cast iron pan, sauté onions with olive oil on low to medium heat until translucent, about 5-7 minutes.
Add crumbled tempeh, salt, chili powder, and cinnamon to pan and cook on low heat for about 1-2 minute (tempeh doesn’t actually need to be cooked, so this is just to heat it up).
Finally, add lime juice and salsa to tempeh/onion mixture, coating everything well.
Turn heat off and prepare your tortillas. Add optional accompaniments and serve with lime wedges. Serve with Mexican-style rice and a small green salad.

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