The original plan was tempeh tacos for me and beef tacos for Rob. Unfortunately, I didn't make enough corn tortillas, so I ended up having my tempeh on a bed of baby spinach!
I sliced the tempeh and cooked it with a marinade of lime juice and a touch of chipotle, then laid it over the spinach, topping it with homemade salsa and a touch of sour cream.
For Rob's Taco's, I made the corn tortillas inspired by The Gluten Free Girl and marinated a cheap steak all day in lime and chipotle. I seared the steak, sliced it very thinly and served it alongside salsa, sour cream, cheese and the tortillas. He seemed to enjoy it.
We will see if today is a better day for the snacking urges ~ I plan to be out job hunting, so thst should distract me somewhat. Tonight is a dinner out at a dumpling house on Main; this should be interesting.