75. Tempeh Chorizo and Egg Tacos with Pepper-Jack Cheese and Green Onion Pico de Gallo

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It's been a couple of weeks since I posted a taco recipe.  If any of you have been following my posts at all, you might know that I am in the middle of a taco recipe creation project.  It's been interesting.  I've had my ups and downs with it.  I've been putting off posting this recipe (I made the tacos a day or two after my last one), because after I post it, I have to move on.  To the next one.  And the next one.  Ha ha.

I think I just needed a mental break.  I'm just about ready to start up again.  However, it's become clear to me that I am not going to finish in a year.  I have twenty-five more recipes to go, and just over a month left in my original timeline.  That's almost a recipe a day.  I suppose I could finish it if I let it take over my life, but . . . no.

I'm not a quitter, so it annoys me to modify my original plan.  It's funny, though - I came up with the original plan on a whim, and it's amazing to witness the degree to which it has affected our lives.  I have to think back to my original reasons for deciding to take on such an extended project.  I suppose I did it to jump-start my blog.  Well, it's done that.  I've learned a ton in the process.  I don't regret it at all, but we have to reclaim our sanity around here!  Ha ha.  Sometimes I just want to post about . . . other things.

So, consider this the raising of my white flag to the taco gods.  I'll finish my recipes, but it might be a year and a month.  Or something like that.  It doesn't have quite the same ring to it, but, hey . . . this is real life.  100 recipes.  In . . . a little over a year.  :)

Oh, right.  I was going to post a recipe!

I won't go on and on about these.  I'll get right to it.  They're very good.  They're vegetarian!  They would be great brunch tacos, though we had them for dinner!  

Here's the recipe:

Tempeh Chorizo and Egg Tacos with Pepper-Jack Cheese and Pico de Gallo Salsa

Serves 3-4 (about 8-12 tacos with extra salsa)

Ingredients:

For the green onion pico de gallo salsa:

2 medium tomatoes, diced
2 scallions, thinly sliced
1 to 2 serrano peppers, stemmed, seeded, and finely chopped
One clove of garlic, pressed through a garlic press
1/3 cup chopped cilantro
1/4 tsp. salt (plus more to taste)

For the tempeh chorizo mixture :

One 8 oz. package tempeh

1 tbsp. olive oil
One clove garlic, minced
1 tbsp. brown sugar
1 tsp. onion powder
1 tsp. chipotle chile powder
1 tsp. ancho chile powder
1 tsp. New Mexico chile powder
1 tsp. smoked paprika (hot)
1 tsp. Mexican oregano
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
3/4 tsp. salt
Juice of 1/2 lime

3 or 4 eggs

12 high-quality crunchy taco shells (I used Trader Joe's brand.)

A few ounces of finely grated pepper-jack cheese

1.  Make the pico de gallo:  Place all of the salsa ingredients in a medium bowl and stir to combine.  Taste and adjust seasonings.  Set aside.

2.  Make the tempeh mixture:  Crumble the tempeh into a medium skillet.

Add enough water to partially cover the tempeh.  Bring to a simmer and gently cook for about 12 minutes, or until most of the water has been absorbed.  Drain any remaining water.  Add the olive oil and all of the remaining ingredients except the lime juice.  Cook and stir over medium heat until the mixture is well-combined, about four to five minutes.  Add a splash or two of water if it gets too dry.  Add the lime juice and remove from the heat.  Taste and adjust seasonings if desired.  Keep warm.

3.  Cook the eggs:  Scramble the eggs in a small bowl and season with salt and pepper.  Spray a non-stick skillet with cooking spray and heat it over medium-low heat.  When it is hot, cook and stire the eggs until they reach your desired level of doneness.  We like ours on the soft side!  Set aside and keep warm.

4.  Heat the shells:  Toast briefly (a minute or two) in a 350 degree oven until hot and fragrant.  Watch them - they can go from toasty to burned pretty quickly!

5.  Assemble the tacos:  For each taco, place a taco shell on a plate.  Fill with some of the tempeh mixture.  Top with a small amount of the scrambled eggs and a sprinkle of cheese.  Finish with a spoonful or two of the pico de gallo.  Enjoy!

These might have made better brunch tacos than dinner tacos, but we didn't care!  They would be good anytime!  :)

The tempeh chorizo mixture was super spicy!  It was fine for us, but if you don't like heat, you might want to cut down on the chile powder, especially the chipotle!

I thought all of this went together really well, and it was a great way to get the effect of chorizo and eggs without all the grease of the "real" version.  Sometimes I forget about tempeh - it's very versatile and makes a great taco filling!

As in the past, my little taco holders helped to make a nice, neat presentation.  Here's a link to some that are similar to mine if want to try them.



It definitely helps if you want to post some taco pics on Instagram to make all of your friends jealous!  :)

Well . . . on to the next one.  I'm ready!  Only 25 more!

Feel free to comment on this recipe!  Did you try them?  What did you think?  :)

Thanks for reading!