Happy Wednesday! You may or may not know this about me, but I am obsessed with Mexican food. Ceviche, pico de gallo, corn tortilla chips, guac, TACOS, MARGARITAS. You name it, I love it all (todo) and I cook it all the time.
Lately, I’ve been satisfying my Mexican food cravings by making a veggie version of a taco that consists of a just a few ingredients. For all of you vegan/vegetarians out there or just those of you that just appreciate eating more that way more often like myself, you will love these! They are super simple to whip up and taste great.
Tempeh & Swiss Chard Tacos
makes about 6 tacos
1 package of plain or flax tempeh
1 bundle of green or rainbow Swiss chard (roughly chopped and stem removed off bottom)
1 small lime (1/2 for cooking, 1/2 for garnish)
1 tbs coconut oil
1/2 tsp garlic powder
1/2 tsp chili lime seasoning (or just a few shakes of chili powder)
Sea salt to taste
Optional: Chopped cilantro and sliced avocado
Directions:
In a large pan turned to medium heat, melt the coconut oil
Add in tempeh and a few good pinches of sea salt
Cook for about 5 minutes
*If tempeh soaks up oil quickly, you can add a tablespoon of water
Then, add in the juice form half of the lime, garlic powder, chili seasoning and swiss chard
Add in another two pinches or so of sea salt and cook for another 3-5 minutes
*at this point you can also add a teaspoon of grape seed oil or more coconut oil if needed
While cooking, prep your corn tortillas to your liking
*I place mine in the microwave with a wet paper towel around them for about 45 seconds
Once your tempeh and Swiss chard mixture is cooked, place a small serving on each corn tortilla and the cilantro + avo if you’d like!
So quick, so easy, so healthy and so tasty…
Enjoy!
Wellhaus 