Corn tacos with Mexican crumbled tempeh and salsa

Ingredients

For 1 serving

• Corn tortillas2
• Tempeh110 g
• Taco seasoning1 teaspoon
• Salsa40 g
• Iceberg lettuce30 g
• Red onion20 g
• Lime juiceto taste
• Cilantroto taste

Contains: soy,

In season: June – September

Method

1. Wash the iceberg lettuce and shred it finely; thinly slice the red onion and chop the coriander.
2. Crumble the tempeh with your fingers into small, uneven pieces.
3. Put it in a non-stick pan over medium heat with the taco seasoning and 2 tablespoons of water and cook for 6 minutes, stirring, until the water has evaporated and the tempeh is golden and crisp at the edges.
4. Warm the corn tortillas in a dry pan for 30 seconds on each side, until soft and lightly charred in spots.
5. Fill the tortillas with lettuce, tempeh, salsa, onion and coriander and finish with a squeeze of lime juice.