For these tacos, we used organic Tempeh for the texture and added the fishy flavor by dipping the 1/2″ strips in lemon-lime essential oil infused olive oil then topped with minced garlic, salt/pepper and chili flakes. Baked at 350* for 15-20 minutes.
Lemon-lime infused olive oil…What is that, you might be thinking to yourself?? 2 tablespoons Garlic infused olive oil mixed with 2 drops lemon essential oil and 2 drops lime essential oil. Digestible, high quality essential oils are best for this! Want to learn more about cooking with essential oils, click here for more information.
After your tempeh is cooked, warm up those tortillas, top it with your favorite greens (we used spinach), tomatoes, sriracha and egg-less, plant based mayo. If you have an avocado on hand, you better throw that on there too!
Enjoy!
