I'm not the biggest fan of trying new things (I know - shameful).  I usually just have my bestie or HUBS try it and then if they like it then I will try it.  So when one of my former bosses invited the lab over for a taco party without my guinea pigs and then fed me tempeh, I was well skeptical.  But its so delicious!  Its kinda nutty and tastes like savory brown rice?  Its good.  I promise!  And it packs a [protein] punch with 16 g/serving.  Yes please.  

TEMPEH TACOS RECIPE

KITCHEN  CHARISMA SHAH

INGREDIENTS (MAKES 6-8 TACOS)

1. 1 pack of tempeh
2. 1 tsp minced garlic
3. pack of slaw salad mix (cabbage & carrots)
4. 1/2 onion (1/4 julienned, 1/4 diced)
5. 1 tomato (diced)
6. 1 lime
7. 1/2 cup freshly chopped cilantro
8. 1/2 avocado
9. 6 tbs sour cream
10. 1 1/2 tsp sriracha
11. 4 tbs olive oil
12. salt to taste
13. corn tortillas

INSTRUCTIONS

1. Heat 3 tbs of oil over medium heat in a nonstick skillet.  
2. Add the garlic and saute until golden brown.
3. Crumble in the tempeh and mix completely until even coat of oil. 
4. Continue to cook (stir constantly) until tempeh becomes golden brown.
5. To make the cilantro lime slaw mix: 3 tbs of sour cream, juice of 1/2 lime, 1/4 c freshly chopped cilantro, 1/4 onion (julienned), half bag of salad slaw mix and salt to taste in a large bowl.  
6. To make the pico mix: 1/2 lime, the other 1/4 c of chopped cilantro, 1/4 onion (diced), and salt to taste in a small bowl.  
7. Finally to make the sriracha sauce: mix 3 tbs of sour cream, 1 tbs of olive oil, and 1 1/2 tsp of sriracha.
8. To make each taco:  ladle some tempeh, add some slaw, add some pico and garnish with sriracha sauce.