Fody’s Cheese & Tempeh Tacos with Avocado Salsa

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 20 minutes

Makes 4 servings

Description of Fody’s Tempeh & Cheese Baked Tacos with Avocado Salsa

Tofu may be the one of the most famous meat alternatives, but today we’re talking about its equally protein-packed cousin, tempeh. This soy ferment is nutritious and bloat-free–it’s also a great way to add a plant-based twist to classic meals the whole family will love. These low-FODMAP plant-based tacos make a fun weekend or weeknight meal, and they’re so simple to make. They’re a delicious update to  typical tacos, and they’re baked in the oven to make them crispy. Serve these low-FODMAP tacos with your favorite taco garnishes like this avocado tomato “salsa” and dairy-free sour cream!

Ingredients for Fody’s Cheese & Tempeh Tacos with Avocado Salsa

  • 8 soft corn tortillas
  • 1 12 oz. block tempeh, crumbled into small bite-sized pieces
  • 2-3 tsp Fody’s Taco Seasoning, to taste
  • 1/3 cup Fody’s Salsa Verde
  • 1 cup shredded dairy-free cheddar cheese
  • 1 tbsp. + 1 tsp Fody’s Shallot Infused Olive Oil, divided
  • 1 avocado, diced
  • 1 roma tomato, diced
  • Juice of ½ lime, remaining ½ of lime cut into wedges for serving
  • Pinch kosher salt and black pepper
  • 2 tbsp. chopped cilantro, divided
  • ½ cup dairy-free sour cream for serving, optional

                Directions for Fody’s Cheese & Tempeh Tacos with Avocado Salsa

                1. Let’s start making tempeh tacos! Preheat oven to 425 degrees F.
                2. In a skillet on medium heat, add 1 tbsp. shallot oil. Once it’s hot, add the tempeh and cook for 3-4 minutes, stirring occasionally. Stir in Fody’s low-FODMAP taco seasoning and 1 tablespoon of cilantro, and transfer the tempeh to a plate or a bowl. 
                3. Line a large baking tray with parchment paper. Heat the corn tortillas for 30 seconds by placing them on a plate into the microwave in batches. 
                4. Lay out the tortillas on a baking tray. Divide the tempeh across tortillas, on one side of the tortilla. Top with salsa verde and cheese, then fold the tortillas over and gently press down so that it sticks together and stays folded over. Place the tray in the oven and bake for approximately 15 minutes, until the tortillas are crisp but not too brown. Remove them from the oven. 
                5. In a small bowl, add remaining 1 teaspoon of Fody’s gut-friendly shallot-infused oil, avocado, tomato, lime juice, salt, pepper, and remaining cilantro, and gently toss. Serve across top of your low FODMAP cheese & tempeh tacos. Serve tacos with sour cream, if using, and lime wedges.

                      About the Chef

                      low-fodmap-food-blogger-dede-wilson

                      Janet Gronnow

                      Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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