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Ingredients
- 8 oz package of Light Life tempeh
- 1 cup water
- 2 tablespoons of ground chili ancho
- 1/2 fresh lime
- Pinch of Cayenne Pepper
- Preservative free flour tortillas
- Pinch Of Garlic
- 1 1/2 cups canola oil
- Pinch Black Pepper
- 1 Whole Avocado
- Pinch of dried onion
- Handful of mixed greens
- Pinch Salt
- 1 teaspoon of Cumin
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Directions
-Crumble the tempeh and add to a bowl. Add a teaspoon of canola oil and then the ancho powder, cayenne, garlic, black pepper, onion, salt, cumin, and lime juice. Stir well.
-Place in the fridge for about an hour….
-Add the rest of the oil to the skillet and turn on medium. Place the tortilla in the oil and let fry. Flip to other side after a few minutes. Then fold with some tongs and cook each 1/2 side again to form the shell. Place in a paper towel bowl to let the xtra grease drain off. Set aside
-In another pan, add the tempeh and water. Stir and let simmer for about 20 min.
-Serve with greens and avocado!!
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