(KTVI) – Caryn Dugan is the STLVegGirl. She stopped by to show Tim a great halftime treat that is meatless.
Mini Chipotle Tempeh Tacos
1 TBS olive oil
1/2 yellow onion, finely diced
1 garlic clove, minced
1 8oz pkg tempeh, ground in food processor
2 tsp chili powder
Pinch of salt
2-3 TBS chipotle salsa (Trader Joe`s has a good one)
1 1/2 C mixed greens, cut finely
Mini corn taco shells
In a large skillet and over med-high heat, sauté onion until translucent, about 3-4 minutes. Add garlic and continue to cook for another 30 seconds. Add tempeh, chili powder and salt. Allow to cook until tempeh begins to brown - about 4 minutes. Add salsa and mix well. Once heated thoroughly, remove from heat and begin to build tacos.
- Taco shell
- Mixed greens
- Tempeh mixture
- Top with guacamole
If you cannot find mini taco shells, you can make your own! Purchase 12' round corn tortillas and with a round cookie cutter, cut out mini rounds. Heat olive oil in a skillet and once sizzling; add the tortillas one by one. Only let them fry for about 5-7 seconds on each side, quickly remove and gently fold in half. They will dry as mini taco shells.