crispy tempeh tacos

i have a thing for tacos. i love them. and i'm always in the mood for them. kris likes them but, for some reason, does not want to eat them EVERY day. weird. so yesterday as i was on the fence about whether to meet him for drinks after work or go straight home and cook something for dinner he convinced me to go out simply by telling me he would buy me a taco for dinner if i went. that's all it took.

in the end i decided that i still wanted to cook dinner thus leaving leftovers to bring for lunch. kris, being the brilliant and taco accommodating guy that he is, suggested we make quick tacos at home. these were indeed super quick to prepare and even tastier than i predicted they would be. i didn't start off planning to write about this spur of the moment meal but after my first taco i decided they were really yummy and need to be shared. hence the quick half-eaten dinner photo above.

since it was a little late when we got home and we were trying to make this as quickly as possible, there was not one bit of measuring that went into this (but eyeballing it should work just fine). we ate these with an equally quick and simple red cabbage slaw.

crispy tempeh tacos
ingredients:
1 package tempeh
3 garlic cloves, finely chopped
1/2 onion, chopped
soy sauce
liquid smoke
hot sauce
cumin
olive oil
green leaf lettuce, thinly chopped
1/2 tomato, diced
1 avocado
crispy corn taco shells

turn oven to warm and put the taco shells in to heat while you prepare the rest of the ingredients.

heat a splash of olive oil in a pan and add the garlic. cook a few minutes until fragrant. add the onion and tempeh. add a splash of soy sauce, a few drops of liquid smoke, a drizzle of hot sauce and a sprinkle of cumin. cook until the onions are soft and the tempeh is heated through.
serve in taco shells with lettuce, tomato and avocado.
-d