Chipotle Tempeh Tacos with Peach Salsa

For the Chipotle Tempeh:

• 2 tablespoons lime juice
• 2 tablespoons maple syrup
• 1 ½ teaspoons soy sauce
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 garlic clove minced
• 1 8-ounce package tempeh, cut into ½ inch cubes
• 1 tablespoon grapeseed oil or another neutral flavored vegetable oil

For the Peach Salsa:

• 1 ripe peach finely diced
• ½ red bell pepper diced
• ¼ cup diced red onion
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon lime juice
• 1 garlic clove minced
• salt and pepper to taste

For Serving:

• 4 to 6 hard taco shells or corn tortillas
• 1 cup shredded lettuce