Clodagh says: “Family taco night in just 20 minutes! These are so fun, easy to whizz up and they look fantastic. I am using a vegan alternative in these tacos called tempeh, which is a plant-based protein that originated in Indonesia. It’s made from fermented soybeans that have been formed into a block. Unlike tofu, it has a meaty, firm texture and yummy nutty flavour. Check out the recipe swap below for lots of alternatives to use instead of tempeh.”

Serves 4

Ingredients

2 x 200g packs of tempeh
1 tbsp olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
1½ tbsp light soy sauce
½ tbsp maple syrup
4 soft corn tortillas, warmed
sea salt and freshly ground black pepper

To serve

½ small red cabbage, thinly sliced
200g cherry tomatoes, quartered
2 ripe avocados, mashed with a squeeze of lime juice
a small bunch of coriander, leaves picked
a pinch of chilli flakes
1 lime, sliced into wedges

Method

Place the tempeh in a bowl and crumble into small chunks with your hands.

Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for three minutes until softened. Add the tempeh and fry for a further five minutes until slightly golden.

Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for a further two minutes. Season to taste.

Spoon the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice.

3 Clodagh McKenna dinner recipes that you can make in less than 20 minutes