Tempeh Tacos with Cabbage Slaw

Ingredients

• 4 cups shredded red cabbage (from 1 small cabbage)
• 1 small (6-ounce) red onion, 1/2 thinly sliced, 1/2 finely chopped
• 5 tablespoons plus 1/2 teaspoon fresh lime juice (from 3 limes), divided
• 1.50 teaspoons plus 1/8 teaspoon kosher salt, divided
• 3 tablespoons almond butter or cashew butter
• ⅓ cup plus 4 tablespoons water, divided
• ¼ teaspoon grated garlic (from 1 medium garlic clove)
• 1 (8-ounce) package tempeh
• 3 tablespoons olive oil
• 1 small (6-ounce) red bell pepper, finely chopped (1 cup)
• 1 ¼ teaspoons ground cumin
• 1 teaspoon chipotle chile powder
• 1 teaspoon garlic powder
• 1.50 tablespoons lower-sodium soy sauce
• 1.50 teaspoons ketchup
• For serving: charred corn tortillas, sliced avocados, and lime wedges

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