Heat the oil in a large pan over medium heat. Tilt the pan to coat the surface. Meanwhile, finely dice the onion. Add the onion to the pan then mince the garlic. Stir the onion then add the garlic to the pan. Let it cook while you finely dice the tempeh.
Stir the tempeh into the pan. Add the lentils, Ghost Pepper Sauce, ketchup, cumin, paprika, and salt. Stir well to combine. Cook for 4-5 minutes, stirring occasionally.
Squeeze the lime juice over the pan. Add 1-2 tbsp of water and deglaze the pan (scrape the bottom.)
Taste and adjust seasoning if desired. Reduce heat to medium low. Prep your desired toppings. Moisten the tortillas and warm them in the microwave for 30-45 seconds.
Put 1-2 tbsp vegan cheese on a tortilla. Cover with 2 tbsp smoky tempeh lentil mixture. Top with pickled radish, chopped avocado, cilantro, salsa, and more Ghost Pepper Sauce if you like it hot!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-tempeh-lentil-tacos/