Mexican Tempeh Tacos

🤔 Not a fan of Tempeh? Well this quick recipe may be your game-changer.


With big and bold Mexican flavors 🌶, you won’t miss the meat.


And not to mention, everything tastes better in a Taco 🌮.




Serving Size: 1 taco
  • Protein - 13 g
  • Carbs - 19 g
  • Fat - 19 g


  • 1 tablespoon olive oil or avocado oil
  • 1/2 medium onion, diced
  • 1/2 large red bell pepper, diced
  • 8-ounce package organic tempeh, crumbled in 1/2" pieces
  • 1 tbsp minced garlic
  • mexican seasoning: 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 4 - grain free tortillas
  • 1 avocado, pitted and mashed (sub for 1/2 cup guacamole)
  • garnish: cilantro, parsley, lime, vegan shredded cheese

Cooking Utensils

  • nonstick skillet


  1. Add oil to nonstick skillet. Then add the diced onions and bell pepper. Cook 3 to 5 minutes or until slightly tender.
  2. Add the tempeh pieces, garlic, mexican seasoning, salt and pepper. Stir occasionally and cook for 6 to 8 minutes until the tempeh is heated through and lightly browned. Remove from the heat.
  3. Prepare your tortillas as you see fit then spread with avocado/guacamole. Spoon the tempeh mixture on top and garnish with your toppings of choice.


Additional Information

Approximately 299 calories per taco (using Siete almond flour tortillas)

~3/4 palm protein, 1 fist carbs, 3 thumbs

Calories may vary depending on brand of ingredients, substitutions and serving size.

Vegan, Vegetarian, Gluten Free, Dairy Free

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