These vegan tacos are filled with smoky, sweet BBQ tempeh, tangy Mama Lil's Pickled Peppers, and creamy avocado. They're perfect for a quick and easy weeknight dinner.
Ingredients:
- 8 oz tempeh, crumbled
- 1/4 cup BBQ sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup Mama Lil's Pickled Peppers
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- In a medium bowl, whisk together the BBQ sauce, soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Add the crumbled tempeh to the bowl and toss to coat.
- Heat a large skillet over medium heat. Add the tempeh mixture and cook for 5-7 minutes, stirring occasionally, until heated through.
- Warm the tortillas in the microwave or on a skillet.
- Assemble the tacos by filling each tortilla with the BBQ tempeh, Mama Lil's Pickled Peppers, avocado slices, and cilantro. Serve with lime wedges on the side.
