Preheat oven to 400° F
Slice temeph into thin strips, 1/4 inch. Toss them in hot sauce & place on parchment lined baking sheet. Keep extra hot sauce.
Bake tempeh until crispy about 15 minutes.
In a bowl toss slaw veggies with apple cider vinegar, juice of 1 lime and salt & pepper to taste.
For ranch dressing, add all ingredients in high speed blender and blend until smooth. Adjust seasonings to your taste. If you have fresh parsley or dill sub for dried and stir in last. Optional garnish with green onions. (for best results cover & let sit in fridge for 1 hr before using)
Once finished baking drizzle remaining hot sauce over tempeh.
Warm tortillas and fill with tempeh, slaw & drizzle with ranch. Serve with lime slice.