Spicy Tempeh Tacos

Ingredients:
  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)

Instructions:
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.

Description:
If you haven't tried tempeh, this recipe is a great way to introduce you to its meaty flavor with the added bonus of providing you with some extra probiotics. That's right, because tempeh is made with fermented tofu, it's actually a live, cultured food that can aid your digestion! Bastyr alumna Carly Kellogg, MS ('13), RDN, who shares this recipe on her nutrition and whole foods cooking blog, Citrus and Salt, adds this knowledge:
This tempeh taco recipe is insanely easy to make, and is so flavorful with the cinnamon and chili. It takes barely any time to prepare and it couldn’t be more straightforward. You can use this as a base recipe, too, adding any other vegetables or sauces you’d like for your spin on tacos (perhaps some avocado crema or cabbage slaw?!). Even your meat-eating friends will be asking for more!

Notes: