Place the minced onions in a dry skillet over medium heat. (Cast-iron is ideal, but any skillet will do). When the onions start to stick, add a generous splash of water and the minced jalapeno. Steam saute, adding water as needed, until the onions are tender to the bite.
Meanwhile, shred the tempeh with a cheese grater. Shred the peeled carrots after which makes clean up easier.
Push the tender onions to one side in the pan, add a splash (or clump) of the oil to the skillet and add the tempeh on top. Fold the onions and tempeh together with the shredded carrots. Press the mixture gently into the skillet.
Then allow it to crisp and brown. Once the underside of the tempeh has gained a bit of color, flip the mixture, incorporating the seared tempeh with the lighter colored tempeh. Add more coconut oil. Press into the skillet again to sear and brown up.
Sprinkle the cumin, coriander, smoked paprika, chili powder and salt on top as it is searing. Flip. Repeat this process of searing and browning until the tempeh appears darker and the taste is flavorful and rich.
Finish the dish with the lime juice, zest* and cilantro. Garnish with a few lime slices, if available.
*If you do not have a zester or microplane, don’t worry about the zest of the lime- it will be tasty without it.
