Tempeh Tacos with Avocado Crema (High Protein)

🥘 Ingredients

• raw cashews ¼ cup
• small or extra large ripe avocado 1
• small jalapeños ½
• garlic cloves 2
• medium limes 2
• ground cumin ½ tsp
• cilantro leaves and tender stems ¾ cup
• good-quality creamy vegan yogurt 2 tbsp
• Kosher
• of tempeh 2
• avocado oil or other neutral-flavored, high-heat oil ¼ cup
• soy sauce or tamari 2 tbsp
• lime juice from medium lime 1 tbsp
• taco-sized high-protein tortillas 12
• Quick Pickled Chiles and Shallots 4 forkful
• cilantro 1 handful
• medium lime 1

1. 1

   For the avocado crema: raw cashews , small or extra large ripe avocado , small jalapeños , garlic cloves , medium limes , ground cumin , cilantro leaves and tender stems , good-quality creamy vegan yogurt , Kosher salt and freshly cracked black pepper, of tempeh , avocado oil or other neutral-flavored, high-heat oil , soy sauce or tamari , lime juice from medium lime , taco-sized high-protein tortillas , Quick Pickled Chiles and Shallots . For the for serving:: cilantro , medium lime .
2. 2

   Make the Avocado Crema. Soak the cashews: Cover the cashews with boiling water and soak for 15 minutes . If you don’t have a high-powered blender, add cashews to a saucepan, cover with water, and boil for 15 minutes. Drain cashews and rinse with fresh water. Meanwhile, in a food processor (or small-capacity blender), add the avocado flesh, jalapeño (if using), garlic, 3 tbsp lime juice, cumin, cilantro, yogurt (if using), 1/2 tsp kosher salt, and several cracks of pepper. (If the cashews aren’t done yet, move on to step 2.) When the cashews are done, drain and rinse them and add to the blender along with 1 tbsp of water. Blend until smooth and creamy, scraping down the sides as you go. If too thick, add a tablespoon of water at a time and blend again. Season to taste, adding more lime juice for tang, or salt and pepper as desired. Set aside. TIP: If storing leftover crema, save an avocado pit for storage.
3. 3

   Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
4. 4

   Open some windows for ventilation and line a large plate or cutting board with a few paper towels.
5. 5

   Cook the tempeh. Heat a 12-inch (30 cm) or larger sauté pan or nonstick frying pan over medium-high to high heat. Add the avocado oil and heat until it just starts to lightly smoke. Add the crumbled tempeh pieces and spread them out in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss. Cook for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others; that’s okay). If needed, lower the heat to medium to prevent burning. Transfer the tempeh to the paper towel-lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it to a bowl. Add in the soy sauce and the lime juice. Toss to coat the tempeh.
6. 6

   While the tempeh is cooking, prepare your side salad (if you’re making one), and warm the tortillas. Tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm.
7. 7

   Assemble: Dollop some Avocado Crema onto each tortilla and spread out, leaving a border at the edges. Top with fried tempeh and spoon some Quick Pickled Chiles and Shallots on top, adding a spoonful of the pickling liquid. If desired, sprinkle a bit of cilantro onto each taco. Serve the tacos with lime wedges and squeeze on top before enjoying. Serve with your side salad, if you made one.