Tempeh Tacos

Tonight I was in the mood for tacos. I've been wanting to try using tempeh as a filling for tacos for awhile, so tonight I decided to experiment a little and see what I could come up with. These turned out pretty well, and the tempeh filling will make a good base for lots of different toppings. I also think it would taste great on top of a bed of greens, taco salad style. I ate 3 of these tacos and with a side of broccoli, it was very filling. 2 would probably be enough unless you are really hungry.
Easy Tempeh Tacos
makes six tacos
1 1/2 tbsp olive oil
1/2 an onion, finely chopped
1 8oz package tempeh, crumbled
3 cloves garlic, minced
1 tbps chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/4 cup water
1 tbsp tamari
soft corn tortillas
whatever you want to top your tacos with: I used pepper-jack cheese, cilantro, Quark (similar to low-fat sour cream or low-fat Greek yogurt), red peppers, and lime juice

Heat oil in a skillet. When it's hot, add the onion and saute until it's nearly translucent. Add the tempeh and cook until onions start to brown (probably 3-5 more minutes). Add garlic and saute briefly. Add spices, water, and tamari. Cook until tempeh is done, stiring frequently, about 7 minutes. Lightly salt if desired.
Heat tortillas in a dry pan on the stove.
Fill tortillas with tempeh mixture and top with whatever toppings you like.