One of Cynthia Lair's students at Bastyr University, Jeff Johnson, who moved on to the Kashi Company, presented this dish as part of his final product, and she thought it was not only very tasty but so easy to make! Jeff of course got an A.
Crumble or chop tempeh into small pieces and place in a large mixing bowl. Combine 1 tablespoon of the olive oil, salt, lime juice and chili powder in a small bowl and pour this marinade over the tempeh. Let stand 10 to 30 minutes; the longer time allows more absorption of the flavor.
Heat the remaining oil in a large skillet. Add onion and saute until soft. Add marinated tempeh and keep mixture moving in the pan until tempeh turns golden brown. Add cilantro just prior to serving. Warm taco shells according to directions on package. Fill with tempeh mixture and your favorite fixings.