Fill a saucepan with 1 inch of water and bring to a simmer over medium heat. Add the tempeh blocks to the water and cover the saucepan to steam the tempeh for 10 minutes. Turn off the heat.

Pat the tempeh blocks dry with a few paper towels and then chop the tempeh into small pieces. 

Heat 1 tablespoon of olive oil in a skillet (preferably a cast iron skillet) over medium heat. Add the tempeh and cook until lightly browned, about 10 minutes.

Meanwhile, combine the remaining olive oil, garlic, agave, apple cider vinegar, tamari, and paprika in a small bowl; whisk to combine. 

Pour the sauce over the tempeh in the skillet and continue to cook over medium heat until the tempeh has absorbed most of the sauce and is quite browned, another 5 to 7 minutes. Stir the salsa into the tempeh and cook for another 2 minutes before turning off the heat.

To make the lime cashew crema, combine all of the ingredients in a high speed blender and blend for 1 to 2 minutes, until extremely smooth. Add a touch more water to thin as necessary and adjust the lime juice and salt to taste.

Warm the tortillas on a hot griddle or (carefully) set a tortilla on your cooktop grate and turn the burner to low heat. Flip with tongs to toast both sides. Stack the tortillas on a plate and cover with a clean towel to keep them warm.

Serve the Spicy Tempeh Tacos with Lime Cashew Crema family style with sliced mango, Fresh Jalapeño Relish, cilantro, and your other favorite taco toppings.