Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.
Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.
To a large skillet, heat 1 tbsp of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from ½ lime.
Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.
Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling on to tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.