Tempeh And Grilled Pineapple Tacos
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A Note from Feedfeed
Celebrate Taco Tuesday with these spiced tempeh tacos. Topped with sweet pineapple, cabbage and radish, they go from cutting board to table in about 30 minutes.
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ingredients
- 1 (11 ounce) package tempeh
- 1 teaspoon chili powder, or to taste
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon water
- 1/2 tablespoon oil
- 1 1/2 cups chopped pineapple
- 8-10 corn tortillas, warmed
- Red cabbage, optional, shredded for garnish
- Radish, optional, sliced for garnish
- Jalapeno, optional, sliced for garnish
Method
Step 1
Crumble the tempeh into a large bowl. Add chili powder, onion powder, oregano, paprika, and cumin along with water, and mix well. Add oil to a frying pan on medium high heat. Add tempeh mixture and cook for 5 minutes, stirring occasionally.
Step 2
For the pineapple, heat a grill pan (a normal frying pan will work also) to high heat. Add pineapple pieces and cook on both sides until golden brown.
Step 3
Spoon the tempeh onto the tortillas along with pineapple and desired toppings.