Smoky “Chorizo” Tacos

Heat the oven to 300ºF. Rinse and dry the potatoes, bell peppers, limes, and cilantro. Peel the potatoes and chop them into 1/2-inch cubes. Put them in a large pot and cover with 1 inch water. Bring to a boil and cook until the potatoes are tender, about 10 minutes; drain into a colander. Trim and slice the bell peppers and onion. Halve the limes and juice them into a bowl.

Add the soy sauce to the bowl along with the cumin, chili powder, paprika, garlic powder, and oregano and whisk together to combine. Cut the tempeh into 1/2-inch cubes and add them to the bowl; toss to coat with the marinade.

Wrap the tortillas in foil and put them the oven to warm until you’re ready to eat.

Put 2 tablespoons oil in a large skillet over medium heat. Add the peppers and onions, sprinkle with salt and pepper, and cook, stirring frequently until the onions are softened, 6 or 8 minutes; transfer the peppers and onions to a plate and return the pan to the heat.

Add the remaining 2 tablespoons oil to the skillet. Add the tempeh (reserving the marinade) and potatoes, sprinkle with salt and pepper, and cook until they’re browned in places, about 6 minutes. Add the marinade, stir, and remove the pan from the heat.

Trim the toughest stems from the cilantro and chop the leaves. To serve, divide the onion and pepper mixture among the tortillas, top with some of the potato and tempeh mixture, and sprinkle with the cilantro.