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1.
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In a bowl or tupperware, combine the tempeh and grille sauce, making sure the tempeh is well-covered.
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Cover the container and let it marinate for at least an hour.
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When you are ready to grill, let the tempeh come to room temperature.
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2.
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Preheat your grill to medium-high heat and lube it up with some oil.
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Add the tempeh in an even layer, and let it cook undisturbed for 3-5 minutes, until it gets some good grill marks.
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Flip all the pieces over and grill for another 3-5 minutes.
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Brush some of the leftover marinade sauce on the cooked sides, and flip the pieces over again.
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Grill for a minute or two to caramelize the sauce a bit.
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Brush more sauce on the upturned side, and flip one last time to cook for, thats right, one more minute.
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Remove the tempeh from the grill and let it cool down while you prepare the rest of your taco components.
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3.
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To make the pico de gallo, mix the tomato, onion, and cilantro in a small bowl.
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Sprinkle with a pinch of kosher salt and pepper.
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Squeeze the juice from a lime over the mixture (if its a very juicy lime, you might want to start with just half), and stir to combine everything.
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Taste the salsa, and adjust the seasoning.
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To make the guacamole, scoop the avocado flesh into a bowl, and add the juice from half a lime and a pinch of kosher salt and pepper.
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Mash the mixture and adjust the seasoning to taste.
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4.
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To build the tacos, place a big pinch of cabbage on a tortilla.
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Add about 3 slices of tempeh, and top with guacamole and pico de gallo.
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Enjoy!
