- 200g romano, or red, peppers
- 1 avocado
- Juice of 2 limes
- 1/2 tablespoon coconut oil
- 1 garlic clove, crushed
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon chipotle chilli flakes
- 2 tablespoons coconut aminos (or swap for 1 tablespoon tamari)
- 200g organic tempeh, sliced into 1 cm strips
- 40g tomato paste
- 50g cherry tomatoes, halved
- 12 crispy corn taco shells
- Half an iceberg lettuce, shredded
- Handful fresh coriander leaves
- Sea salt
- Lime wedges to serve
Preheat the oven to 200c/Gas 6. Line a baking tray with baking parchment. Cut the peppers in half lengthways, remove the seeds and stalks and then cut into 2-3cm thick slices. Place on the baking tray and roast for 20-25 minutes so they slightly blacken.
Meanwhile cut the avocado in half, remove the stone and scoop out the flesh into a small bowl. Mash the avocado with the lime juice and a couple of generous pinches of sea salt. Place in the fridge until ready to assemble the tacos.
When the peppers are soft, remove from the oven and turn the oven down to 150C/Gas 2.
In a large frying pan, heat the coconut oil and add the garlic, paprika, cumin, chilli flakes, coconut aminos and tempeh. Cook for 1-2 minutes until the tempeh is coated. Then add the tomato paste, cherry tomatoes and cooked peppers and fry for a further 1-2 minutes. Take off the heat and place to one side.
Line another baking tray with baking parchment. Lay out the taco shells and place in the oven for 10 minutes.
To assemble the tacos, start with a tablespoon of the mashed avocado, then add a handful of shredded lettuce, 2 tablespoons of the tempeh mix and finish with the coriander leaves. Repeat until you have filled all your taco shells. Serve with lime wedges to squeeze over.
An ice cold bottle of beer (non-alcoholic also) or some frozen margaritas would be perfect with this!