Peruvian-style Tempeh Tacos recipe | PCC Community Markets

Ingredients

• 1/2 cup high-heat oil
• 4 cloves garlic, crushed
• 2 serrano chile peppers, minced (optional)
• 1 package tempeh, sliced into thin strips
• 1 yellow onion, minced
• 1 tablespoon chili powder
• 2 tablespoons cumin seeds, toasted and ground
• 1/2 cup pitted and chopped green olives
• 1 tablespoon tamari
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• 12 corn tortillas, slightly heated
• Cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream (optional)