Taco Stuffed Avocado
Ingredients
The Smoky Meat
-
170
g
Smoky Tempeh Strips
-
1
medium-sized
onion
-
3
cloves
garlic
-
1
tbsp.
Olive oil
-
1
tbsp.
Chili powder
-
1
tbsp.
Garlic powder
-
1
tbsp.
Cumin spice
-
1
tbsp.
Oregano
-
1
tsp
smoked paprika
-
Juice of 1
lime
-
2
tbsp.
Tomato paste
The Jalapeno Ranch
-
½
cup
regular or vegan thick yogurt
-
¼
cup
vegan or regular sour cream
-
¼
cup
chopped pickled jalapenos
-
3
tbsp.
pickled jalapenos juice
Toppings/Additions
-
2-3
large
Avocados, halved and pitted
-
Chopped fresh cilantro and herbs
-
Chopped fresh tomatoes
-
Crema (optional)
-
Queso Fresco (optional)
-
Jalapeno Ranch
Instructions
- Prepare the Jalapeno Ranch by mixing all ingredients in a small bowl and refrigerate.
- Blend the Smoky Tempeh in a food processor until it has a ground meat-like consistency.
- Heat olive oil in a skillet over medium-high heat, add the ground Smoky Tempeh, and cook until golden brown for 4-5 minutes, then set aside.
- In the same food processor, blend onion and garlic until finely chopped, then cook in the skillet until translucent.
- Add spices and tomato paste to the skillet, stir to coat, then return the tempeh to the skillet and cook for another 3-4 minutes.
- Halve the avocados, remove some flesh to create a well, stuff with the tempeh mixture, and top with desired toppings and Jalapeno Ranch.
Nutrition Facts (estimated)
Servings
3
Calories
181
Total fat
8.9g
Total carbohydrates
24.1g
Total protein
7.3g
Sodium
98.6mg
Cholesterol
0.4mg
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