Buffalo Tempeh Jicama Tacos

Today's buffalo tempeh tacos have a special guest: Jicama Wraps! Now you can skip the jicama and go with a tortilla of choice but I must say, the jicama wraps were a hit.

Like any recipe I share, there are no set rules. I like to create as I go. But, here are the staples you'll want to have on hand:

1. Tempeh. I'm using the already marinated buffalo tempeh from Lightlife. You can use regular and toss it in buffalo sauce over night or if you're making this now, toss it in a bowl of sauce after you cook it.

2. Buffalo Sauce, any kind.

3. Lettuce of choice, I'm using romaine.

4. Celery or any other veggie of choice.

5. Jicama Wraps or any tortilla.

Now let's make tacos:

1. I used two strips (or half the block of tempeh) and diced them into small cubes. I prefer small cubes for crispier edges.

2. Toss into the air fryer on 400 for 10 minutes. Use less time if you don't want extra crispy.

3. While the tempeh is cooking, grab your veggies and chop them up to your liking.

4. This part is optional but I actually would recommend it because it made it so easy. Place your cooked tempeh and veggies into a bowl. Add a drizzle of hot sauce over top and mix it all up. This made scooping into the wraps easier.

5. Top with cilantro and enjoy!

I try and add something different or new to me to my grocery trips. It's my way of trying something different without going overboard. It's typically a vegetable or in this case, the Jicama Wraps. I found these at Trader Joe's and unfortunately I'm not sure if it's available at my local Wegman's. I do give them a 10/10 though. I thought they were light and airy, no distinct or strong flavor to them but they had a nice crisp crunch to it.

Now the serving size says two but who the heck do they think they are. I devoured 4 delicious mini tacos... Never even made it to the table to sit down.