Make the most of juicy summer peaches while they're still available, by mixing them up into a flavor-packed salsa and using it to top these smoky chipotle tempeh tacos!
Stir the lime juice, maple syrup, soy sauce, chipotle chili powder, cumin and garlic together in a shallow dish. Add the tempeh cubes and gently stir to coat. Allow to marinate while you prepare the peach salsa, occasioally flipping to distribute the marinade.
Coat a large skillet with the grapeseed oil and place it over medium heat. When the oil is hot, add the tempeh cubes in a single layer, reserving any excess marinade. Cook 10 minutes, flipping once or twice, until browned on several sides. If you had any excecss marinade, pour it into the skillet over the tempeh cubes and cook another 30 seconds or so, just until all the liquid has evaporated. Remove from heat.
To make the Peach Salsa:
Stir all ingredients together in a small bowl.
To serve:
Divide the lettuce and tempeh among taco shells or tortillas and top with salsa.
Notes
I prefer corn tortillas over hard shells for this recipe, and I like to warm them for 3-4 minutes in an oven set to 400°F before stuffing.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!