Chipotle Chicken Taco Filling: Use ½ pound boneless, skinless chicken breast in place of the tempeh. Just skip the steaming, cut the chicken into 1-inch cubes, and marinate as directed. Either bake as directed or cook on the stovetop in a skillet with some oil. Chipotle Beef Taco Filling: Use ½ pound ground beef in place of the tempeh. Skip the steaming and marinating. Cook beef in a skillet with some olive oil, a cup of diced  onion, one minced chipotle pepper, two tablespoons adobo sauce, and 1 teaspoon minced fresh garlic. Season with some kosher salt to taste. And in case you need a reminder, cheese would be off-the-charts if you don’t need these tempeh tacos to be 100 percent vegan. Crumbled queso fresco would be my top pick here.