My brother-in-law makes the best tempeh tacos! The secret, like all good things in life, is a little alcohol 😉 I make mine a little spicer and add some corn and black beans to bulk them up but the base is so good you can really customize it to however you like. 

Makes approximately 10 tacos 

Ingredients 

• Olive oil 
• Diamond kosher salt 
• 1/2 of a red onion, diced 
• 1 or 2 Serranos or jalapeños, minced 
• 1 8-ounce package of tempeh, finely grated 
• 3 garlic cloves, minced 
• 1 packet of taco seasoning 
• 1/2 cup of a light Mexican beer 
• 1 can of black beans, drained and rinsed 
• 1 cup of frozen corn, defrosted 
• The juice and zest of a lime, plus more to taste 
• A handful of fresh cilantro, minced 
• 10 taco-sized tortillas, more or less depending on how much you fill them 
• To serve: guacamole, slaw, salsa, sour cream, and cheese

Directions

1. Heat a large skillet over medium heat, then add a couple of tablespoons of olive oil followed by the onion and pepper(s). Cook until the onions begin to soften about 3 minutes. Add in the tempeh and season with 3/4 teaspoon of Diamond Kosher salt and cook without disturbing until the tempeh gets crispy and charred, around 5 to 10 minutes. Now add the garlic, taco seasoning, and toast for about 30 seconds to a minute. Lower the heat and deglaze the skillet with the beer. Once the beer evaporates, stir in the black beans and corn. 
2. At this point, if the mixture is looking dry you can add a tablespoon or two of water. Otherwise add the lime juice and zest, fresh cilantro, and give it a good stir. Taste and adjust with more salt. I usually add a pinch or two more.  
3. Now it’s time to assemble the tacos! We like to char the tortillas and then add some of the tempeh mixture along with guacamole, a quick slaw, salsa, cheese, and anything else you like.