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This Chipotle Lime Tempeh Tacos recipe is the next-level vegan street taco recipe you need for taco night! The smoky, spicy, and savory tempeh filling loaded in soft tortillas can be topped with your choice of veggies. These flavorful tacos are ready to serve in just over half an hour and for a fraction of the price of food truck tacos!
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Table of Contents
- Why You’ll Love this Chipotle Lime Tempeh Tacos Recipe!
- Ingredients for Tempeh Tacos
- How to Make Vegan Street Tacos with Tempeh
- Add-ons and Variations
- Tips When Making Vegan Street Tacos
- Serving Suggestions
- Storage Instructions
- FAQs
- Even More Yummy Vegan Taco Recipes!
- Chipotle Lime Tempeh Tacos [Street Style!] Recipe
Why You’ll Love this Chipotle Lime Tempeh Tacos Recipe!
Tacos are a Mexican & Tex-Mex favorite, so I made these vegan tacos to compete with traditional street tacos! This chipotle lime flavored tempeh taco filling brings a savory and spicy kick that will keep you coming back for more. Chipotle and lime are a fiery yet refreshing duo that infuse each bite with heat and flavor.
These easy tempeh tacos are a great dish to add to your healthy meal plan. The best part? You can make the tempeh filling way in advance and have it ready when you are! Then simply top these vegan street tacos with diced tomatoes, diced onions, and cilantro! And if heat isn’t your thing, feel free to use less of the chipotle peppers in adobo sauce.
Ingredients for Tempeh Tacos
- Tempeh: This is a high-protein soy alternative to meat. It has a firm, meat-like texture and a mild earthy flavor that makes it ideal for this recipe.
- Chipotle pepper in adobo sauce: These are rehydrated smoked and dried jalapenos in a robust and fiery sauce! Use it moderately if you are not a fan of spicy food.
- Lime juice: The freshness will cut through all the savory spiciness, giving the taco sauce the perfect ratio of flavors.
- Chili powder: Adds another layer of heat to the dish. You can also use cayenne pepper or red chili flakes as a replacement.
- Cumin: A classic taco spice that adds a warm and slightly sweet taste to the dish.
- Smoked paprika: Provides the taco filling with a rich, smoky flavor.
- Oregano: Adds a rich savory flavor.
- Tortillas: You can use flour or corn tortillas, depending on your preference. You can also use taco shells instead if you prefer a crunchier version.
- Garlic and onions: To add depth of flavor!
Optional for garnish
- Cilantro
- Tomato
- Onion
How to Make Vegan Street Tacos with Tempeh
Step 1: Cook the tempeh. First, boil the tempeh in water for 10 minutes. Then, drain and let it cool.
Step 2: Next, make the Chipotle mixture. In a bowl, mix together chipotle pepper, lime juice, chili powder, cumin, garlic, paprika, oregano, and onion. Mix it thoroughly.
Step 3: Next, make the tempeh filling. First, slice the tempeh into small pieces. Then cook them in a nonstick pan for 5 minutes, then add the chipotle mixture and mix well. Next, add 1/8th cup of water and cook on medium heat for another 5 minutes.
Step 4: Finally, assemble your tempeh tacos! First, get a small tortilla and add your tempeh. Then top it with cilantro, tomato, and onion (if using).
Add-ons and Variations
- Use more veggies: You can brighten up your tacos using shredded purple cabbage, lettuce, corn kernels, and whatever else you fancy.
- Use Handmade Flour Tortillas: For extra freshness and flavor. However, if you don’t have time to prepare the tortillas from scratch, premade corn tortillas will suffice. Before using them for tacos, they may need to be heated and softened.
- Add avocado: Top it with avocado slices or homemade easy guacamole.
- Get saucy: Serve with Creamy Tomatillo Avocado Salsa Verde or Homemade Roasted Salsa on the side to make it even more exciting.
- Go ‘cheesy’: Add some dairy-free cheese or vegan feta on top for that extra creamy finish, or even drizzle with cashew cream or avocado crema!
- Fill other things!: You can also use the tempeh filling with your burritos, quesadillas, enchiladas, sandwiches or salads.
Tips When Making Vegan Street Tacos
- Drain the tempeh first: Make sure that you properly drain the boiled tempeh before frying them for that perfect sear.
- Cut the tempeh evenly: Cut the tempeh into equal bite-sized proportions. This is to ensure that they all cook evenly and absorb the flavors a lot better.
- Use a large pan: Use a large enough pan or skillet so it does not get overcrowded when frying the tempeh pieces. This is to ensure that they crisp up nicely.
- Char your tortillas: To create a more smokey flavor, char those tortillas. If you’re using a gas range, blistering the tortillas over the flame is easy. If not, heat the tortillas in a hot cast-iron skillet until they puff and burn slightly.
Serving Suggestions
- Salads: Tacos go great with vegan elote salad, edamame salad, slaw, cucumber and bell pepper salad, and Texas caviar. Or even serve the chipotle lime tempeh atop a taco salad.
- Rice: Such as Mexican rice, Mexican cauliflower rice (for a lower carb option), or the simple but savory garlic rice. You can even omit the tortillas and create a roasted veggie taco ‘bowl’ with rice.
- Beans: Make some Instant Pot beans, refried beans, or even a black bean soup.
- Chips & Dip: Serve classic tortilla chips with a yummy dip like pinto bean dip, chipotle white bean dip, creamy avocado salsa, and/or mango or peach salsa.
- Dessert: Finish off the meal with Mexican fruit salad, vegan churros, and/or Mexican hot chocolate.
Storage Instructions
Fridge: For Chipotle Lime Tempeh Taco leftovers, you can pack them up in freezer bags and store them in the fridge for 4-5 days. I would suggest storing each element (tempeh, toppings, and tortillas) separately for longer shelf life.
Freezer: If you want to keep them longer, freeze them in an airtight container for a few months.
FAQs
Corn tortillas are firm and chewy in texture, whereas flour tortillas are soft and flexible. They are both delicious but corn tortillas are the best option if you are on a gluten-free diet.
Tempeh is often perceived to be a better alternative than tofu, despite the fact that they both provide a rich nutritional profile. Tempeh contains lots of health benefits like protein, fiber, and vitamins similar to tofu. One of the advantages of tempeh is that it is fermented, making it easier to digest and supplying healthy bacteria to the gut.
Yes, they’re spicy, but not to the point where they’ll burn your mouth off. Adjust the amount you use to your spice preference!
Even More Yummy Vegan Taco Recipes!
Vegan Lunches
Impossible Tacos
Vegan Dinners
Roasted Veggie Tacos
Vegan Dinners
Tofu Tacos
Vegan Dinners
Potato and Chickpea Tacos
If you tried this chipotle lime tempeh tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Chipotle Lime Tempeh Tacos [Street Style!]
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Ingredients
- 1 package of tempeh cut into four pieces
- 1 chipotle pepper in adobo sauce minced
- 2 Tablespoons of lime juice
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 2 cloves garlic minced
- 3 Tablespoons of dried minced onions (onion powder will work)
- ½ teaspoon of smoked paprika
- ½ teaspoon of oregano
- ⅛ cup of water
- 8 tortillas
- Minced cilantro for garnish (optional)
- Diced tomato for garnish (optional)
- Diced onion for garnish (optional)
Instructions
- In a medium saucepan, boil water, add tempeh and cook for 10 minutes. Remove from water and let cool.
- While tempeh is cooling, mix the chipotle pepper, lime juice, chili powder, cumin, garlic, paprika, oregano, and onion in a small bowl.
- Dice the tempeh into small pieces and place in a nonstick pan for 5 minutes. After 5 minutes, add the chipotle mixture to the tempeh and mix well, then add 1/8th cup of water. Continue to cook on medium heat for 5 more minutes.
- Place tempeh on a small tortilla, and top with cilantro, tomato, and onion (if using).
Notes
- Drain the tempeh first: Make sure that you properly drain the boiled tempeh before frying them for that perfect sear.
- Cut the tempeh evenly: Cut the tempeh into equal bite-sized proportions. This is to ensure that they all cook evenly and absorb the flavors a lot better.
- Use a large pan: Use a large enough pan or skillet so it does not get overcrowded when frying the tempeh pieces. This is to ensure that they crisp up nicely.
- Char your tortillas: To create a more smokey flavor, char those tortillas. If you’re using a gas range, blistering the tortillas over the flame is easy. If not, heat the tortillas in a hot cast-iron skillet until they puff and burn slightly.
These tacos are incredibly tasty!
These tacos were really good! You made tempeh taste great and I thank you for that, lol.
Yay! So glad you enjoyed it!
I could eat these tasty tacos every day of the week!
Sameeeee! So good!
I had such a not so great experience the last time I ate tempeh I’m so nervous to try it again but these look so good, I might need to take the risk.
These chipotle lime tacos look ahhhh-mazing!
Jeez these tacos look absolutely incredible! All my favourite ingredients too.
Tempeh is so hard for me to enjoy unless it’s cooked a specific way! This recipe is delicious. Next time, I think I will try marinating it prior to cooking. Great recipe as always!!!!!!
the chipotle lime flavour is so addictive!
These tacos are so delicious – such great flavours!