Fruit and Vegetable illustration

Super vibrant and a serious hit of flavour – these Mexican inspired tacos are phenomenal, super beautiful and equally as tasty. We served them with some pickled cabbage and a lacto-fermented chilli sauce to up the natural probiotics for improved gut health. If you are up for it you can make your own corn tacos which takes longer but is fun and really gives you an authentic flavour.

Mexican style corn tacos with chimichurri and a “meaty” black bean salsa


Super vibrant and a serious hit of flavour – these Mexican inspired tacos are phenomenal, super beautiful and equally as tasty. We served them with some pickled cabbage and a lacto-fermented chilli sauce to up the natural probiotics for improved gut health. If you are up for it you can make your own corn tacos which takes longer but is fun and really gives you an authentic flavour.

Takes 40 minutes

Serves 4

Ingredients
 

  • 2 tbsp miso paste
  • 1 tbsp maple syrup
  • 1 tsp red wine vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tbsp oil

Chimchurri sauce

  • 1/2 red chilli
  • 1 clove garlic
  • 10 g fresh coriander
  • 5 g fresh flat parsley
  • 40 ml red wine vinegar
  • 60 ml olive oil
  • generous pics of salt

Black bean salsa

  • 1 tin black bean
  • 1 tin sweet corn
  • 2 tomatoes
  • 1 acovado
  • 1 lime
  • pinch of salt

To serve

  • 8 corn tacos
  • sauerkraut
  • chilli sauce

Instructions
 

  • Preheat the oven to 200 degrees cCut the tempeh into a thin long block that is approx 1 cm in thickness.Mix together the miso, smoked paprika, chilli powder, maple syrup and vinegar until smooth. Put the tempeh block on a baking tray and brush one side with the paste so it's well covered. Spray with a few sprays of oil to help it caramelise. Bake for 8 mins, take out and turn and brush the other side with the paste and spray with oil, bake for another 5 mins. Take out and if there is any remaining paste add another coat to both sides and bake for a few mins more until it looks dry on the outside. Leave to cool before slicing.
  • For the chimichurri, finely slice the flat parsley, coriander and chilli. Peel and finely dice the garlic. Add to a bowl along with the salt, vinegar and olive oil and mix well. Taste and adjust the seasoning to your liking and set aside.
  • For the salsa, cut the avocado and remove from the skin, discard the stone and cut into small pieces. Add to a bowl along with a pinch of salt and the juice of 1 lime and mash with a fork till it comes together. Finely dice the tomatoes and add to the avocado. Drain and rinse the black beans and sweet corn and leave to dry for a minute. Add to the avocado and tomato mix and mix well and season to your taste by adding more salt or lime juice.
  • Before serving, finely slice the baked tempeh into thin strips. To serve, add a generous dollop of the black bean salsa to a taco, followed by approx 6 slices of the tempeh, next add a generous drizzle of the chimichurri sauce and finish with some pickled cabbage and some chilli sauce for an amazing meal! Repeat with the rest of the tacos till your fillings are all gone.
Keyword tacos
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