Vegan Ceviche Tacos
2 to 4 Servings
Ingredients:
- 1 pack of flaxseed tempeh
- 1 avocado
- 1 heriloom tomato
- 1/3 small red onion
- 1/2 to 1 whole Jalapeño(depends how spicy you like it)
- 1/3 cup chopped fresh cilantro
- 5 limes
- 6 teaspoons coconut oil
- 8 to 10 corn tortillas
- tofutti sour cream
- optional sriracha
- 1 teaspoon garlic powder
- salt and pepper to taste
In medium sized pot fill the bottom up with 3 inches of water and let boil. Place a pot safe steamer in the boiling water. Steam for 35 minutes, and stir every 10 minutes.
In a medium bowl, squeeze your five limes to make fresh lime juice. Add diced red onion, chopped jalapeño, chopped tomatoes, chopped avocado and chopped cilantro. Add in steamed tempeh, garlic powder, and salt and pepper to taste.
In a small pan add a teaspoon of coconut oil and let melt over medium heat. Add one tortilla in at a time until lightly crispy on both sides. When making more tortillas keep adding a teaspoon of coconut oil every 2 to 3 tortillas.
Add ceviche mix on top of tortilla with a small scoop of sour cream and sriracha to top it off.
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