To prepare the tempeh, heat the two teaspoons of oil in a large cast iron skillet or frying pan over medium high heat. Add the tempeh strips. Spray them with Bragg's (this makes things super easy) or drizzle them lightly with tamari. Wait until they're browning gently on the side facing the skillet, and then flip them. Drizzle with tamari or spray with Bragg's again. Once both sides of the tempeh are browning lightly, remove them from heat and set aside.
To make the slaw, throw the cabbage and carrot into a large mixing bowl. Whisk together the orange juice and zest, syrup, olive oil, salt, and pepper. Pour the dressing over the salad to taste (you may not need all of it). Toss the slaw together and add the cilantro.
To assemble the tacos, layer about 1/3 cup over each tortilla. Cover them with a few slices of tempeh and a few slices of avocado, along with an extra sprinkle of cilantro if desired. Serve.