Step 1

Place the crumbled tempeh in a small bowl and drizzle with 1-2 tablespoons of olive oil.

Step 2

Toss to coat well, then sprinkle the cumin, oregano, and chili powder, and smoked paprika over top, and toss with the tempeh.

Step 3

Heat a large skillet over medium-high heat. Add 2 teaspoons of oil, and then add the diced onion.

Step 4

Sauté the onion for about five minutes, until it it starting to brown. Then add the garlic and sauté for 2 more minutes.

Step 5

Add the seasoned tempeh. Sauté, stirring every couple of minutes, until the tempeh is golden brown.

Step 6

Remove the tempeh from the skillet and into a bowl.

Step 7

Now you can use the still warm skillet to warm your tortillas (you can also do this in the oven) if you like.

Step 8

To assemble the tacos, sprinkle a bit of shredded cabbage onto a warmed tortilla. Top with tempeh, avocado slices, and salsa. Serve with hot sauce and a wedge of lime. Enjoy!