Ingredients
recipe scaled from 0 to 0 servings
- servings Onion Chopped
- cup Pineapple chunks with 1/4 cup of juice
- cups Lime Juice
- tbsp Chili Powder
- tbsp Bragg Liquid Aminos
- tsp Smoked Paprika
- tsp Cumin, ground
- tsp Dried Oregano
- tbsp Vegetable Oil
- oz tempeh cut into thin inch long strips
- cups Raw Sweet Potato Shredded
- tbsp Bragg's or Soy Sauce
- servings Tortillas, Corn
Steps
could not scale measurements, cook times, etc. in "Steps"
- 1 Make the filling: In a blender or food processor, throw together the onion, pineapple, lime juice, chili powder, liquid smoke, smoked paprika, cumin, and oregano. Let that motherfucker rip until the sauce starts looking sorta smooth, then set aside.
- 2 In a large skillet, warm the oil up over medium heat. Add the tempeh and saute it around for about 2 minutes, then fold in the sweet potato and sprinkle over the Bragg's. Keep cooking until the sweet potato starts to soften up, 3 to 5 minutes longer.
- 3 Pour in the sauce you blended up earlier and stir it all up until everything is covered and starting to warm up, about 3 more minutes. Remove from the heat.
- 4 Start making some damn tacos: Warm the tortillas and serve topped with the filling, onions, jalapenos, and cilantro, or pineapple salsa.