The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
Treat your gut and your taste buds to this plant-based take on traditional tacos!
Don’t let the term “plant-based” fool you, what these tacos lack in meat they make up for in flavor, and it all starts with creating a bright and zesty filling.
This recipe calls for tempeh in place of traditional beef, pork or chicken. Known for its distinctly delicious tang and nuttiness, tempeh is made from fermented soy beans. A great source of protein, this plant-based meat substitute is coated in my homemade go-to taco seasoning and sautéed with tomato paste and sriracha for extra heat!
Now, you can’t have a taco without all the fixings, and the toppings I selected for these tacos are equally delicious and gut friendly. Packed full of probiotic power from fermentation, kimchi and pickled red onions bring intense savory flavor to the palate and good bacteria to your gut to help with digestion.
Stuffed inside of grain-free tortillas and finished with the healthy fat of creamy avocados and the tanginess of cilantro and lime, this is Mexican food done better!
- Cook time:
- Prep time:
- Total time:
- 6 Tacos
For the Tacos
- 1 lb. tempeh
- 1 cup pickled onions
- 1 cup Wake Robin kimchi
- 1 whole avocado, sliced
- 6 Siete tortillas
- 1 cup unsweetened dairy free yogurt
- 2 Tbsp. sriracha
- 2 Tbsp. tomato paste
- 1 Tbsp. avocado oil
- ½ cup fresh cilantro leaves
- 2 limes, to juice and serve
- 3 Tbsp. taco seasoning, see below
For the Taco Seasoning
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. paprika
- 3 tsp. oregano
- 4 tsp. black pepper
- 1 Tbsp. sea salt
- Add all of the taco seasoning ingredients to a bowl and mix to combine. This recipe will yield extra seasoning, so save it in a Mason jar to use at a later time.
- Break apart the tempeh using a cheese grater.
- Place a frying pan over medium heat and add the oil, tempeh, taco seasoning, tomato paste and sriracha. Sauté until the tempeh is warm, about 5 minutes.
- Add the tempeh mixture to the taco shells and top with the chopped kimchi, avocado, yogurt (in place of sour cream), pickled onions, cilantro and fresh lime juice.