Cajun-Spiced Chickpea & Tempeh Tacos
Crispy Chickpea & Tempeh tacos with a fresh avocado corn salsa and creamy Cajun-inspired sauce.
Ingredients
Cajun-Inspired Sauce
- 1 cup mayo (or sub vegan mayo)
- 2 tsp tomato paste
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- Freshly cracked black pepper, to taste
- Juice from ½ medium lemon
Avocado Corn Salsa
- 2 ears of corn, husks intact
- 4 roma tomatoes, chopped
- 2 medium avocados, chopped
- ½ cup fresh cilantro, chopped
- Juice from 1 lime
- 1 tsp kosher salt, or to taste
- Freshly cracked black pepper, to taste
Baked Chickpeas & Tempeh
- 1-15 oz can chickpeas, drained and rinsed
- 8 oz tempeh, crumbled
- 1 tbsp olive oil
- 2 tsp cajun seasoning
- 2 tsp honey (sub maple syrup, if vegan)
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
- ⅓ cup finely chopped parsley
Other Toppings
- 8-10 corn tortillas
- Crumbled cotija, for topping (eliminate, if vegan)
- Finely chopped cilantro, for topping
- Lime wedges, for serving
Instructions
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Whisk together all sauce ingredients. Cover and refrigerate.
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Preheat oven to 450°F. Add corn (husks intact) to middle oven tray. Roast for 25-30 minutes until husks have darkened in color. Remove from oven and cool for 5-10 minutes until safe to touch. Remove husks and silks. Cut kernels off the cob and transfer to a large bowl.
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Add remaining salsa ingredients to the corn. Stir well to combine. Adjust taste with additional salt, pepper, or lime, if needed. Cover and refrigerate.
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Reduce oven temp to 425°F. Add chickpeas and tempeh to a large baking sheet. Toss with oil, cajun seasoning, honey, salt, and pepper. Roast for 25 minutes until crispy, tossing halfway through. Remove from oven and stir in parsley.
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To assemble: warm tortillas and prep topping ingredients. Spread sauce over tortillas and top with crispy chickpeas and tempeh and avocado corn salsa. Garnish with crumbled cotija, cilantro, and lime wedge. Enjoy!