In a small bowl, combine the crumbled tempeh with olive oil, ground cumin, dried oregano, chili powder, and smoked paprika. Set aside for 10 minutes.

Place a skillet over medium-high heat and add olive oil, heating until it shimmers.

Add the diced onion to the skillet and sauté for about 5 minutes until translucent.

Mix in the minced garlic and sauté for an additional 2 minutes.

Incorporate the seasoned tempeh mixture into the skillet and sauté for 7-10 minutes until golden brown and crispy.

Warm the tortillas in a separate skillet for about 30 seconds on each side.

Place shredded cabbage in each tortilla, top with tempeh mixture, avocado, and additional toppings.

Serve on a platter with lime wedges and hot sauce on the side.