1. Heat olive oil in a cast-iron pan over medium heat. Once hot, add in the chopped onion and cook for about five minutes until the onion becomes translucent.
2. Add the bell pepper and cook for another couple minutes.
3. Add the crumbled tempeh to the pan and add in the spices and lime juice. Cook for a few minutes, then stir in the corn and cook for another few minutes. Give the tempeh filling a taste and add seasonings or spiciness to your liking.
4. Fill a tortilla with one-sixth of the tempeh filling and add whatever toppings you like — salsa, hot sauce, avocado or guacamole, red cabbage, diced tomatoes, or sour cream.

Nutritional info is for one taco: