Marinate the Tempeh:
In a medium bowl, whisk together soy sauce, maple syrup, olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, and black pepper.
Add crumbled tempeh, ensuring it's well-coated. Marinate for 10-30 minutes.
Cook the Tempeh:
Heat a large skillet over medium heat. Add the marinated tempeh and cook for 7-10 minutes, stirring occasionally, until golden brown and slightly crispy.
Prepare the Toppings:
Shred lettuce, slice avocado, dice tomatoes, slice red onion, and chop cilantro.
Warm the Tortillas:
Heat tortillas in a dry skillet for 30 seconds on each side or microwave wrapped in a damp towel for 20-30 seconds.
Assemble the Tacos:
Distribute tempeh evenly among tortillas. Add lettuce, avocado, tomatoes, onion, and cilantro. Squeeze fresh lime juice and top with salsa or vegan sour cream.
Optional Add-Ins:
Add pickled jalapeños, corn kernels, black beans, or vegan cheese for extra flavor and texture.