• Heat oil in a large pan. Slice mushrooms into 1/4-inch strips. Set aside.
• Add onions to pan and cook 5 minutes, until softened. Add garlic and cook 30 seconds.
• Add tempeh, mushroom slices, chili powder, and cumin. Cook 10 minutes.
• Stir in lime juice, tomato paste, cilantro, salt, and cayenne pepper. Cook 5 minutes.
• Toast tortillas in a small dry pan, 30 seconds on each side. Transfer to a serving platter and cover with a clean dish towel to keep warm.
• Assemble each taco by placing 1/4 cup of filling in a tortilla. Top with avocados, radishes, and Charred Tomato Salsa.

Salsa:

• Heat a cast iron pan. Place tomatillos and jalapeño pepper in pan and cook, turning occasionally, until skin becomes blistered and charred.
• Place jalapeño pepper, tomatillos, garlic, and cilantro in a food processor and pulse until mixture becomes a chunky salsa.
• Stir in onion, salt, and lime juice.