1 package of tempeh

3/4 cup of frozen peppers/onions (can also use fresh)

Avocado oil

Liquid aminos

Chili powder, cumin, chili flakes, salt+pepper

Lime juice

Avocado for topping (get my guac recipe here)

Pico de gallo

Tortillas of choice – I used corn!


  1. Crumble up tempeh with your hands. It should resemble a “ground meat” texture.
  2. Heat avocado oil in a pan. Add peppers, onions, and tempeh once hot.
  3. Season liberally with liquid aminos, lime juice, chili powder, cumin, chili flakes, and salt + pepper to taste.
  4. Once browned, place in tortillas and serve with avocado/guac and pico!