Thoroughly rinse produce and pat dry. Cut tempeh into 1/4" thin strips. Halve lime. Drain jalapeños and reserve juice. Stem cilantro.

In a medium mixing bowl, whisk together liquid smoke, juice of half the lime, half the chili powder, and 2 Tbsp. water. Nestle tempeh strips in the mixture, completely coating with marinade. Allow tempeh to marinate for 10 minutes.

In a separate mixing bowl, combine the slaw and Goddess dressing. Salt and pepper to taste. Place in refrigerator to chill before serving.

Warm 1 Tbsp. olive oil in a medium pan over medium heat. Once warm, add the tempeh strips and marinade and cook, pressing down on the strips until tempeh is slightly blackened and crisp, about 6 minutes on each side. Remove from heat and set strips aside. Wrap tortillas in a slightly moistened paper towel and microwave for 20 seconds, or until softened and ready to serve.

In a small mixing bowl, combine Vegenaise, juice of remaining lime half to taste, jalapeño liquid to taste, and remaining chili powder. Stir together until smooth. Salt and pepper to taste. Refrigerate until ready to serve.

Place 2-3 corn tortillas on a plate. Add 3-4 strips of tempeh in each. Add a dollop of slaw in each taco. Drizzle some of the crema over the tacos. Garnish with pickled jalapeños and cilantro leaves.