– Chile peppers – Shallot – White vinegar – Maple syrup – Kosher salt – 2 blocks of tempeh – Avocado oil – Tamari – Lime juice – Avocado – Vegan sour cream – Garlic – Ground cumin – Cilantro leaves
Transfer the crispy tempeh crumbles to a paper towel-lined surface. Once they’re a bit cool, place them in a bowl and pour the soy sauce and lime juice over top. Toss to coat.
Make the avocado crema. Pulse the avocado flesh, sour cream or yogurt, lime juice, cumin, cilantro, salt, and pepper together in a food processor until creamy. Season to taste with salt, pepper, or lime juice.
Char the tortillas. If you have a gas stove, use tongs to lightly char the tortillas over a low flame. Stack and wrap the charred tortillas in a dish towel to keep them warm and pliable.
Spread a dollop of crema onto each tortilla. Top with fried tempeh, then the pickled shallots and peppers. A dash of the pickling liquid on top makes them extra tasty!