IgAN Friendly Tacos on a plate on a towel

Tempeh Tacos With Avocado Crema

IgAN Friendly Tacos on a plate on a towel

IgAN-Friendly Tempeh Tacos With Avocado Crema

September 5, 2024
Bring bold flavors to your table with these Tempeh Tacos topped with creamy avocado crema, a kidney-friendly recipe perfect for individuals with IgA nephropathy. Marinated tempeh, seasoned with a blend of spices, creates a hearty and satisfying taco filling, while the avocado crema adds a smooth, rich topping. Served on soft tortillas and garnished with fresh vegetables, these tacos are a flavorful and nourishing meal option. Low in sodium and crafted with kidney health in mind, this dish is perfect for a quick dinner or a fun family meal that doesn’t compromise on taste or wellness.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Lunch
Cuisine Mexican-Inspired
Servings 4 servings
Calories 475 kcal

Equipment

  • 1 Large saute pan or cast-iron pan
  • 1 Small saute pan or cast-iron pan Or heavy-bottom pan
  • 1 Cutting Board
  • 1 Chopping knife
  • 1 Small jar or bowl
  • 1 Wooden Spoon
  • 1 Large mixing bowl
  • 1 Whisk

Ingredients
  

  • 8 Corn tortillas Optional
  • Cilantro garnish Optional
  • Lime wedges Optional

Tempeh

  • 8 oz Tempeh Usually one block of tempeh
  • 4 tbsp Avocado oil
  • 1½ tbsp Maple syrup
  • 3 tbsp Coconut aminos

Quick Pickled Veggies

  • 2 Jalapeños sliced thin
  • ½ Small onion sliced thin
  • ½ cup White vinegar

Avocado Crema

  • 1 Avocados
  • 3 tbsp Lime juice
  • ½ tsp Cumin
  • ½ tsp Garlic powder
  • ¼ cup Nutritional yeast
  • Pinch Cracked black pepper
  • 3 tbsp Water

Instructions
 

Pickled Veggies

  • In a small jar or bowl, combine the peppers, onions, vinegar, and maple syrup. Cover/seal and set aside at least 15 minutes.

Tempeh

  • Crumble the tempeh into small pieces, ideally around the size of a pea.
  • Heat avocado oil on medium-high until oil is hot or beginning to smoke. Carefully add the tempeh and arrange it in a single layer. Cook for 2 minutes, then stir. Repeat this stirring every 1-2 minutes, until golden brown and crispy.

Avocado Crema

  • While the tempeh is cooking, make the Crema.
    In a large mixing bowl, whisk together the avocado, garlic, lime juice, cumin, water, and a pinch or two of fresh cracked black pepper.
    Whisk until smooth.

Char The Tortillas

  • Add each tortilla to a saute pan or cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack the tortillas on a dish and cover with a clean kitchen towel to keep them warm.

Assembling

  • Dollop the Avocado Crema onto each tortilla. Now add the tempeh and spoon some pickled veggies on top.
    Serve with a lime wedge and cilantro garnish.

Nutrition

Serving: 2tacosCalories: 475kcalCarbohydrates: 43gProtein: 15gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 360mgPotassium: 718mgFiber: 7gSugar: 10gVitamin A: 210IUVitamin C: 11mgCalcium: 111mgIron: 3mg
Keyword Fresh, Wow, Zing
Tried this recipe?Let us know how it was!