1 package of tempeh
3/4 cup of frozen peppers/onions (can also use fresh)
Chili powder, cumin, chili flakes, salt+pepper
Avocado for topping (get my guac recipe here)
Pico de gallo
Tortillas of choice – I used corn!
- Crumble up tempeh with your hands. It should resemble a “ground meat” texture.
- Heat avocado oil in a pan. Add peppers, onions, and tempeh once hot.
- Season liberally with liquid aminos, lime juice, chili powder, cumin, chili flakes, and salt + pepper to taste.
- Once browned, place in tortillas and serve with avocado/guac and pico!