If you miss the tacos of your childhood, you'll love this vegetarian recreation. Adapted from Betty Goes Vegan.
114.5-ounce can fire roasted tomatoes with green chilies
1/4cupcoconut aminosliquid aminos, or low-sodium soy sauce
28-ounce packages tempeh, crumbled
Salt and pepperto taste
12hard corn taco shells
Shredded cheeseguacamole, hot sauce, salsa, shredded lettuce, sliced black olives, sour cream, and your other favorite taco toppings
Pour the tomatoes into a large bowl and mash them a bit with a fork. Stir in the coconut aminos, then add the crumbled tempeh and toss to coat. Let the mixture sit for 5-10 minutes to marinate while you gather the remaining ingredients.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and spices; cook until fragrant, about 20 seconds. Pour in the tomato and tempeh mixture. Cook, stirring often, for about 5 minutes, or until the tempeh is warmed through. Season to taste with salt and pepper and remove from heat.
Divide the tempeh mixture into the taco shells and top as desired.