Support your gut with this probiotic and prebiotic loaded taco recipe from Eve Kalinik. 

There’s more to good gut health than chickpeas and expensive supplements. The proof? These spicy, crunchy, fresh tempeh tacos. In fact, tempeh – made from soya beans – is packed full of gut loving nutrients.

Thanks to its fermentation process, it’s actually a probiotic food, meaning it contains loads of beneficial bacteria. And, it’s also a source of prebiotic – a type of fibre that helps your gut microbiome thrive – as well as having around 18g of protein per 100g serving.

That makes this meal a perfect post-workout dinner that refuels your body without any meat in sight. The crunchy carbs of the taco shell will recharge your energy levels as the soya protein supports your muscles and the fibre feeds your gut. Why have tablets when you could have tacos? 

Spicy tempeh tacos

Serves: 4 

Prep and cooking time: 1 hour 

Ingredients:

For the tacos: 

200g romano or red peppers

1 avocado

Juice of 2 limes

40g tomato paste

50g cherry tomatoes, halved

12 crispy corn taco shells

Half an iceberg lettuce, shredded

Handful fresh coriander leaves

Sea salt

Lime wedges, to serve

For the tempeh:

1/2 tablespoon coconut oil

1 garlic clove, crushed

1 tbsp smoked paprika

1 tbsp ground cumin

1/2 teaspoon chipotle chilli flakes

2 tbsp coconut aminos (or 1 tbsp tamari or soy sauce)

200g organic tempeh, cut into 1cm strips

Method:

1. Pre-heat the oven to 200°C. Line a baking tray with parchment. 

2. Cut the peppers in half lengthways, remove the seeds and stalks and cut into 2-3cm thick slices. Place on the tray and roast for 20-25 minutes until slightly blackened.

2. Meanwhile halve the avocado, and scoop the flesh into a small bowl. Mash with lime juice and sea salt. Place in the fridge.

3. When the peppers are soft, remove from the oven and turn down the heat to 150°C.

4. In a large frying pan, heat the coconut oil and add the garlic, paprika, cumin, chilli flakes, coconut aminos and tempeh. Cook for 1-2 minutes until the tempeh is coated.

5. Then add tomato paste, cherry tomatoes and cooked peppers. Fry for a further 1-2 minutes. Take off the heat and place to one side.

6. Line another baking tray with parchment. Layout the taco shells and bake for 10 minutes.

7. To assemble the tacos, add a tablespoon of mashed avocado, then a handful of the lettuce, two tablespoons of the tempeh mix and finish with the coriander leaves. Repeat until all shells are filled.

8. Serve with lime wedges to squeeze over the tacos.

Recipe and images courtesy of Eve Kalinik and Nexba Kombucha’s new e-book Good Gut Feels. 

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