Air Fryer Tempeh & Mushroom Tacos with Avocado Lime Crema
Discover a unique twist on tacos with air-fried tempeh and mushrooms, topped with avocado lime crema. Healthy, delicious, and vegan-friendly!
Recipe Overview
Discover a unique twist on tacos with air-fried tempeh and mushrooms, topped with avocado lime crema. Healthy, delicious, and vegan-friendly!
Ingredients
- • tempeh: 8 ounces, crumbled
- • cremini mushrooms: 1 cup, finely chopped
- • red onion: 1 small, diced
- • garlic: 2 cloves, minced
- • olive oil: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • chili powder: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • corn tortillas: 8 small
- • avocado: 1, ripe
- • lime: 1, juiced
- • fresh cilantro: 1/4 cup, chopped
- • plain plant-based yogurt: 1/4 cup
- • jalapeño: 1 small, seeded and minced (optional)
- • black beans: 1 cup, cooked (for serving)
- • cherry tomatoes: 1 cup, halved (for serving)
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, combine the crumbled tempeh, chopped mushrooms, diced red onion, and minced garlic. Drizzle with olive oil and season with smoked paprika, cumin, chili powder, and salt. Toss well to coat the mixture evenly with the spices.
- 3 Spread the tempeh and mushroom mixture evenly in the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through to ensure even cooking. The mixture should be golden and slightly crispy.
- 4 While the tempeh and mushrooms are cooking, prepare the avocado lime crema. In a small bowl, mash the ripe avocado and stir in the lime juice, chopped cilantro, plant-based yogurt, and minced jalapeño if using. Mix until smooth and creamy.
- 5 Once the tempeh and mushrooms are cooked, warm the corn tortillas on a skillet or in the microwave. Assemble the tacos by filling each tortilla with the air-fried tempeh and mushroom mixture.
- 6 Top each taco with a generous dollop of the avocado lime crema. Serve with a side of cooked black beans and halved cherry tomatoes for a complete meal.
Serving Suggestions
- • These Air Fryer Tempeh & Mushroom Tacos are best served with a side of cooked black beans for added fiber and protein, along with halved cherry tomatoes for a burst of freshness. For a beverage pairing, consider a refreshing iced hibiscus tea or a chilled sparkling water with a splash of lime juice. For an extra touch of freshness, garnish the tacos with additional chopped cilantro and a squeeze of lime juice. If you enjoy a bit of heat, add some sliced jalapeños or a sprinkle of crushed red pepper flakes. This dish is perfect for a casual dinner with friends or a light lunch that doesn't compromise on flavor.
Storage Tips
To store any leftovers, separate the taco filling from the tortillas. Place the tempeh and mushroom mixture in an airtight container and refrigerate for up to 3 days. The avocado lime crema can be stored in a separate container in the fridge for up to 2 days, though it may darken slightly due to oxidation. To maintain freshness, press a piece of plastic wrap directly onto the surface of the crema before sealing the container. When ready to serve again, reheat the taco filling in the air fryer at 350°F (175°C) for 5-7 minutes until warmed through. Warm the tortillas separately on a skillet or in the microwave. Assemble the tacos as usual and enjoy!
