For those of you who may not be familiar with Tempeh (temp-ay), it is made from soy beans which have been soaked and partly cooked. Tempeh is made from fermented soy (see post on fermented vs. unfermented soy here), which is much healthier than unfermented soy, and is quite high in essential daily nutrients like protein, dietary fiber, magnesium, and riboflavin. Tempeh has a very different taste and texture from tofu, but still absorbs flavors very well.
I was inspired to make these after having the Baja Tempeh Tacos from Native Foods Restaurant. I would highly recommend checking the restaurant out if you are near one of their locations.
These tacos are a healthy, vegan, nutrient-dense alternative to fish or chicken tacos. You can spice them up a bit more by adding 1+ tsp chipotle instead of the indicated 1/2 tsp– I’m a wimp when it comes to spiciness, so all of my recipes are pretty mild. I threw some capers into the taco sauce for a little kick. They compliment the sauce very well, but are not necessary if you do not have any on hand.