Remove the tempeh from packaging and cut in half, then half again.

Use a steamer basket or skillet to soften up the tempeh and remove the slightly bitter taste.

Steamer method: Bring water in pot with a steamer insert to a boil. Place tempeh in steamer insert without overlapping pieces if possible. Cover and steam for 20 minutes.

Skillet method: Put about an inch of filtered water in a large skillet, bring it to a boil, add tempeh, reduce heat. Cover partially and steam/simmer for 20 minutes.

While the tempeh is steaming, prep the toppings: wash and chop tomatoes, lettuce, and cilantro if using. Slice avocados.

Carefully remove tempeh from the hot water, drain and allow to cool for about 10 minutes.

Heat tablespoon of olive oil in large skillet over medium heat.

Crumble tempeh pieces with your hands and add to skillet. Sauté in olive oil for about 5 minutes, allowing it to brown lightly.

Sprinkle taco seasoning over tempeh and use a spatula to mix well.

Preheat oven to 325F for taco shells. Bake shells on a cookie sheet for 3-5 minutes.

Add 1/2 to 3/4 cups of water to tempeh mixture in skillet. Stir, then cover and cook on low for 5 minutes, stirring a few times.

Place taco shells on serving plates. Fill with tempeh mixture and add all the topping you love. Enjoy!