Use it on top of tacos, add some greens for a salad vibe, or throw it alongside some chips for a great snack. Perfect leftovers in your fridge all week long!
1. Combine the chipotle peppers, and the juice of two limes in a blender. Add to a bowl and add in your diced tempeh. Set aside until ready.
2. Make the street corn salad by roasting your corn in a 400F oven for 10-15 minutes. Make the dressing in a bowl by combing the rest of the ingredients. Once the corn is charred and cooled, add to the bowl and mix to combine.
3. In a small pan, cook up the tempeh for 10-15 minutes until it gets golden brown!
4. Warm up some tortillas in the oven and assemble your tacos and wash it all down with a cold brewski!
