For the tempeh filling, crumble the tempeh into small pieces, sauté with a little oil and the chopped onions for about 5-8 minutes, stirring constantly. Then add the garlic and the other spices. Boil everything for a few minutes with the addition of a little water so that the mixture does not burn. Then add all other ingredients except the kidney beans and simmer for another 15 minutes. Finally add the beans, heat everything up, season and taste.
For the salsa, just stir all the ingredients together.
For the guacamole, peel and pit the avocado. Mix the avocado with the lemon juice, garlic, salt and pepper in a bowl, then stir in the diced tomatoes and coriander.
To serve the taco shells: Place some lettuce in the bottom of the shells, then add the tempeh mixture, a spoonful of the salsa, and the guacamole, and garnish with a lime and some cilantro.