Ingredients
For the Tempeh
- 1 pack all plants Lentil Tempeh, cut into thin strips (about 1cm thick)
- 3tbsp harissa (we love the Belazu smoked harissa)
- 2tbsp maple syrup
- 1 lime, juiced
For the Guac
- 2 ripe avocados
- ½ lime, juiced
- ½ small red onion, diced finely
- Salt & pepper (to taste)
For the salsa
- 3 plum tomatoes, finely chopped
- ½ small red onion diced finely
- ½ lime, juiced
- Salt, to taste
To serve
- 8 corn tacos
- Handful of Coriander
- 1 red chilli, finely sliced (optional)
Method
- Heat a drizzle of olive oil into a frying pan. Once hot, add the tempeh slices cooking for 3 minutes on each side until golden and crispy on the outside..
- Meanwhile, mix the juice of a lime with harissa and maple syrup in a bowl, whisking to combine.
- Mix the guacamole ingredients in a bowl together, seasoning with salt and pepper to taste.
- Add ¾ of the harissa and maple glaze to the pan and allow to cook, until the tempeh is evenly coated (about 30 seconds – 1 minute)
- Mix the salsa ingredients in a separate bowl, if making.
- Once the tempeh has is cooked, pan fry your corn tacos for a couple of minutes on each side, then layer up starting with the guac, then the tempeh strips and top with the salsa and roughly chopped coriander and chilli, if using. Serve with a lime wedge to squeeze over.
