8 corn tortillas
3 TBSP olive oil, divided
1 cup corn kernels (fresh or frozen)
1 large poblano, trimmed and chopped into small (1/4-inch) dice
2 TBSP lime juice
1 TBSP finely chopped cilantro
pinch fine sea or kosher salt
1 lb tempeh
2 scallions, sliced, divided
3 TBSP reduced-sodium tamari
3 TBSP rice vinegar (unseasoned)
1 TBSP turbinado
1/4 tsp smoked paprika
1/4 tsp chipotle powder
Heat oven to 350. Divide tortillas into two stacks of four. Wrap each stack in foil and place directly on oven rack. Heat 20 minutes.
Heat 1 TBSP oil in a non-stick skillet over medium-high heat. When hot, add corn and diced poblano. Cook until crisp-tender, stirring frequently, about three minutes. Meanwhile, combine lime juice and cilantro in a small-medium bowl. When the veg is done, add it to the bowl, add a pinch salt, and stir to combine. Set aside.
Reduce heat to medium. Heat remaining 2 TBSP oil in the same skillet. Carefully crumble tempeh into skillet, aiming for small bite-size crumbles. Add sliced white and firm green portions of scallions to skillet. Stir every minute or so until tempeh begins to brown in spots and turns fragrant, three to five minutes. Meanwhile, transfer sliced tender green portions of scallions to a small bowl and set aside.
Carefully add tamari, vinegar, sugar, paprika, and chipotle to hot skillet. Stir to distribute evenly.
Continue to cook a few minutes longer, until the liquid in the skillet evaporates, and the tempeh is heated through and browned in spots. Remove from heat.
When tortillas are ready, assemble tacos, garnished with reserved scallion tops.