Vegan Tempeh Tacos with Guacamole and Pickled Red Onions Recipe
Let’s talk tacos, darling—not your sad, store-bought shells with mystery meat.
We’re going full goddess mode with tempeh, guacamole, and pink pickled perfection.
Yes, these tacos are vegan, bold, and sexy, like your energy when Mercury isn’t retrograde.
We’ve got smoky flavor, creamy avocado, and crunchy onions that scream, “I know how to season my soul.”
You’ll sauté, mash, and layer like you were born for the Food Network.
Quick, colorful, and dramatic in the best way—just like your group chat.
So let’s build the taco tower your ex never deserved.
Vegan Tempeh Tacos with Guacamole and Pickled Red Onions Recipe
Savory marinated tempeh tucked in soft tortillas, topped with creamy guacamole and tangy pickled red onions—basically, taco heaven without the cow.
Ingredients
Method
- For the Tempeh:
- 1 block (200g) tempeh, sliced thin
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Juice of 1/2 lime
- For the Guacamole:
- 2 ripe avocados
- 1 small tomato, chopped
- 1/2 red onion, finely chopped
- Juice of 1 lime
- Salt, to taste
- A few cilantro leaves (optional)
- For the Pickled Red Onions:
- 1 small red onion, thinly sliced
- 1/2 cup vinegar (apple cider or white)
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup hot water
- Extras:
- 8 small corn or flour tortillas
- Extra lime wedges for sass
- More cilantro for drama
Notes
📊 Nutritional Values (Per Serving – 2 Tacos)
- Calories: 370
- Total Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 22%
- Folate: 15%
- Magnesium: 18%
- Potassium: 16%
💁 Extra Notes/Tips
- Add jalapeños if you’re feeling feisty (or just ghosted someone).
- You can swap tempeh with tofu, but tempeh holds more flavor and drama.
- These tacos reheat well—if there are any leftovers. Spoiler: there won’t be.
