Vegan Tempeh Tacos

In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, and half of the salt.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the crumbled tempeh and sauté for 4-5 minutes until lightly browned.

Sprinkle the spice mixture over the tempeh, pour in the water, and stir well. Reduce heat to low and simmer for 5 minutes until the spices are absorbed and fragrant. Remove from heat.

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced red bell pepper and red onion, sautéing for 6-8 minutes until tender and slightly charred.

To make the avocado-lime sauce, blend or mash the avocado in a bowl with the fresh lime juice and the remaining salt until smooth and creamy.

Warm the corn tortillas in a dry skillet or microwave for 30 seconds until pliable.

Assemble the tacos by filling each warm tortilla with seasoned tempeh, sautéed peppers and onions, a dollop of avocado-lime sauce, and fresh cilantro on top.