Tempeh Tacos

Ingredients

• 2 Fresno chile peppers or jalapeños*, (sliced thinly)
• 1 large shallot, (sliced as thinly as you can)
• ½ cup (125 mL) distilled white vinegar
• 1 ½ tablespoons maple syrup
• Kosher salt
• 2 (8-ounce/227g) blocks of tempeh
• 4 tablespoons avocado oil, (or other neutral-flavored high-heat oil)
• 2 tablespoons tamari or soy sauce**
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice
• 2 small or 1 extra large ripe avocado
• ¼ cup (60g) vegan sour cream or tangy coconut yogurt***
• 2 garlic cloves, (roughly chopped)
• 3 tablespoons freshly squeezed lime juice****
• ½ teaspoon ground cumin
• ¾ cup (12g) cilantro leaves and tender stems
• ½ to ¾ teaspoon kosher salt
• Freshly cracked black pepper
• 12 corn tortillas
• A handful of cilantro, (chopped (optional))
• Lime wedges ((optional))

Nutrition (per serving)