Tempeh is a vegetarian protein that crumbles easily; here it stands in for ground meat in this tempeh taco recipe.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, cilantro, minced onion, jalapeño, 1 Tbsp. lime juice, and 1/4 tsp. salt in a medium bowl. Set aside.

  • Whisk yogurt, lime zest, 1/8 tsp. salt, and the remaining 1 Tbsp. lime juice in a small bowl. Set aside.

  • Heat oil in a large nonstick skillet over medium heat. Add diced onion; cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Add mushrooms and tempeh; cook until the mushrooms are softened, about 5 minutes. Stir in chili powder, cumin, and the remaining 1/4 tsp. salt; cook for 1 minute more.

  • To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese.


To make ahead: Prepare salsa (Step 1) and yogurt sauce (Step 2) and refrigerate separately for up to 1 day.

Nutrition Facts

335 calories; protein 21g 42% DV; carbohydrates 28g 9% DV; dietary fiber 3g 12% DV; sugars 5g; fat 17g 26% DV; saturated fat 5g 25% DV; cholesterol 10mg 3% DV; potassium 712mg 20% DV; sodium 525mg 21% DV.