Huli huli tacos

Huli huli tacos

Yield: 4-6 servings


For the barbecue sauce

1/2 cup ketchup

2 teaspoons molasses

1 teaspoon olive oil

1/4 teaspoon sesame oil

1/2 teaspoon tamari sauce

1/2 teaspoon limejuice

2 tablespoons fresh ginger, minced

1 tablespoon garlic, minced

1/4 teaspoon cumin

2 tablespoons Sriracha sauce

For the tacos

16 ounces tempeh, sliced in ½-inch pieces

2 tablespoons olive oil

2 tablespoons paprika

2 tablespoons cumin

2 tablespoons garlic powder

1 tablespoon onion powder

2 tablespoons dried oregano

1 tablespoon thyme

1 teaspoon cayenne

1 tablespoon olive oil, for frying

4-6 tortillas

Method of Preparation:

1. For the tacos: In a medium bowl, toss tempeh with two tablespoons of olive oil, paprika, cumin, garlic powder, onion powder, oregano, thyme and cayenne until evenly coated.

2. Heat one tablespoon of olive oil in large sauté pan over high heat. Sear tempeh until both sides are browned evenly. Slowly add barbecue sauce over tempeh until everything is coated.

3. Remove from the heat and serve in the tortillas.

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