Best Baja Style Grilled Tempeh Tacos Recipes

Baja Fish Tacos image

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Steps:

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Nutrition Facts :

Tempeh Tacos image

Provided by Ali Slagle

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip

Steps:

In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.