Texas BBQ Potato & Tempeh Tacos

• Vegetarian

• Produce

  • 1 Avocado
  • 1/4 cup Pickled jalapenos
  • 1 Russet potato, medium
  • 4 oz Tempeh

• Condiments

  • 1 tbsp Bbq sauce
  • 1 Hot sauce
  • 1/2 tsp Liquid smoke
  • 1 tsp Maple syrup

• Baking & Spices

  • 1 dash Cayenne
  • 1/4 tsp Paprika, smoked
  • 1/8 tsp Pepper
  • 1/8 tsp Salt
  • 1/8 tsp Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 3 Tortillas, whole wheat

• Dairy

  • 1/4 cup Cheddar cheese

Found on brewinghappiness.com

Description

Ingredients

• 1 medium russet potato
• 2 tablespoons olive oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon BBQ sauce*
• 4 oz tempeh, cubed
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• ½ teaspoon liquid smoke
• ¼ teaspoon smoked paprika
• ⅛ teaspoon salt & pepper
• dash of cayenne
• ¼ cup pickled jalapeños*
• ¼ cup shredded cheddar cheese (sub vegan cheddar cheese)
• 3-4 whole wheat tortillas (sub tortilla of choice!)
• Optional toppings:
• hot sauce
• avocado

Directions

• Poke holes in your potato with a fork, wrap it in a paper towel and microwave it for 2-3 minutes on high.
• Unwrap the potato and cut it into 1 cubes. (You dont want to over microwave your potato before cutting it, or it will turn to mush.)
• Heat a skillet over medium-high heat with 2 tablespoons of olive oil. Once hot, toss in your potato chunks and season with salt and pepper. Toss for 5-10 minutes, making sure the potatoes are nice and crispy on the outside and cooked on the inside.
• Once the potatoes are nice and crispy, add in 1 tablespoon of BBQ sauce. Toss until all of the potatoes are covered and the BBQ sauce sticks to the potatoes (around 3 min).
• Take the potatoes off the heat and set aside.
• In a clean skillet, heat 1 tablespoon of olive oil over medium heat. Add in your tempeh cubes, and gently toss for 3-4 minutes - letting the outside brown slightly.
• Once browned, add in your maple syrup, liquid smoke, paprika, salt, pepper, and cayenne.
• Toss for another 1-2 minutes, then take the tempeh off the heat and set aside.
• Layer each tortilla with BBQ potatoes, tempeh, pickled jalapeños, and grated cheddar cheese. If the cheese doesnt melt immediately, you can heat the whole taco in the microwave or oven (on broil) for 30 seconds or so.
• Serve with any desired toppings & EAT UP!