Saute crumbled tempeh in 1 Tbsp olive oil
 and 2 Tbsp soy sauce for 3-4 min until browned.
 Note: I put mine in a food processor for about10 seconds to make smaller crumbles. This depends on the processors, so experiment to get the size crumbles you like.

Add 1/2 cup water to the tempeh and 1 tsp taco seasoning ( I like Bearitos). Simmer for 2 minutes to allow the flavors to combine.

Assemble Super Stacked Tacos:

Start with chips on the bottom – blue tortilla are nice too. Top with the cooked tempeh, chopped tomatoes, chopped mango, and guacamole or chopped avocado. Add a squirt of lime and optional sour cream.

Quick tip - I often buy ready made guacamole and mango salsa to make this quicker!