Chili-Lime Tempeh Tacos with Avocado Cream | Kevin Wagonfoot
Listen, I’ve made plenty of tacos in my time, and most of them have been pretty forgettable. But these chili-lime tempeh tacos? They somehow managed to surprise even me. There’s something about that crispy, seasoned tempeh hitting up against cool avocado cream that just works, and I’m not too proud to admit I’ve made them three times in two weeks.
The best part is they don’t feel like diet food. I know, I know—I used to think high-protein, low-carb meals meant sad chicken breasts and regret. Turns out you just need the right seasonings and a little confidence, neither of which I had going in.
Why This Works for Low-Carb High-Protein
If you’re trying to keep carbs in check while actually feeling full, tempeh is your friend. It’s packed with protein and has that satisfying texture that makes you feel like you’re eating something substantial instead of just pushing food around a plate. Swapping out regular tortillas for lettuce wraps or low-carb options keeps the carb count down without sacrificing the whole taco experience. The avocado cream adds healthy fats that help keep you satisfied between meals, which means fewer trips to the pantry at 10 p.m.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Chili-Lime Tempeh Tacos with Avocado Cream
These Chili-Lime Tempeh Tacos are packed with flavor and protein, making them a delicious and low-carb addition to your meal prep. Topped with a creamy avocado sauce, these tacos are perfect for a qui
Ingredients
- 16 oz tempeh, crumbled
- 1 lime, juiced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 avocado
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a bowl, mix the crumbled tempeh with lime juice, chili powder, cumin, olive oil, salt, and pepper. Let it marinate for 10 minutes.
- In a skillet over medium heat, cook the marinated tempeh for about 10-15 minutes, stirring occasionally until browned and crispy.
- While the tempeh is cooking, make the avocado cream by blending avocado, sour cream, cilantro, lime juice, salt, and pepper until smooth.
- Once the tempeh is done, remove it from heat and let it cool slightly.
- Serve the tempeh in your choice of low-carb tortillas or lettuce wraps, topped with avocado cream.
- Garnish with additional cilantro if desired and enjoy!
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Get your tempeh really crispy in the pan before adding the spices. A little patience here pays off big time in texture and flavor.
- Make the avocado cream ahead if you can—it's one less thing to fuss with when dinner's actually happening.
- Don't be shy with the lime juice. It's what ties the whole thing together and makes it taste like you actually knew what you were doing.
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