If you're looking for those hot Mexican traditional tacos, this recipe will make you an expert.Ā 



20 min

cook time


For the salsa:

  • 200g tomatoes, finely choppedĀ 
  • 1 small red onion, finely choppedĀ Ā 
  • Small bunch coriander, chopped
  • Juice of Ā½ limeĀ 
  • Salt and pepper to tasteĀ 

For the guacamole:

  • 1 ripe avocadoĀ 
  • Juice of Ā½ limeĀ 
  • Salt and pepper to tasteĀ 
  • Tiba Tempeh Sweet Chilli Pieces 200g
  • 1 small onion, choppedĀ 
  • 2 red peppers, choppedĀ 
  • Small bunch coriander, chopped
  • 1 red chilli, finely chopped (optional)
  • 1 tbsp oil
  • 4-6 tortillas to serveĀ 

Optional extras: chilli sauce, sliced jalapeƱo, vegan cheese or cashew cream.Ā 

  1. Start by making the salsa. Combine the chopped tomatoes, red onion and half of the coriander bunch in a bowl. Add 1/2 lime juice, salt and pepper. Stir well and set aside.
  2. Then make the guacamole. Peel and mash the avocado, add 1/2 lime juice, salt & pepper. Mash well until creamy and set aside.
  3. Now prepare the tempeh filling. Heat 1 tbsp oil in a frying pan and add the chopped onion. SautƩ on a medium heat for about 5 minutes, until they start to caramelise.
  4. Add the chopped peppers and chilli, and cook for another 5-8 minutes until the peppers are soft, stirring frequently.
  5. Add the Tiba Tempeh Sweet Chilli Pieces and cook for another 3-5 minutes. Stir in the other half of the chopped coriander and adjust with salt and pepper.
  6. Finally, warm up the tortillas in a pan. Fill the tacos with the sweet chilli tempeh, top with the guacamole and the salsa, plus any other optional extras.