Cover the bottom of a medium saucepan with 2 inches of water. Set the saucepan over medium heat and bring to a simmer. Arrange the tempeh cubes in a steamer basket. Set the steamer basket in the saucepan and cover with the lid. Steam the tempeh for 10 minutes.
Meanwhile, in a medium bowl whisk chili powder, smoked paprika, cumin, coriander, oregano, garlic powder, vinegar, water, 1 tbsp of oil, Tamari and Maple syrup.
Add steamed Tempeh into a bowl and use a fork to crumble it into small "ground meat like" pieces. (see Note 1)
Heat 1 tbsp of olive oil in a 12-inch skillet and over medium heat. Add Tempeh along with all the spice mix and cook stirring occasionally for 10 minutes. If Tempeh starts to stick, add 2-3 tbsp of water.
Heat the tortillas over an open flame or in a dry pan.
Spoon 1 tbsp of Vegan queso sauce in the center of Tortilla. Add about 1/3 cup of cooked Tempeh, 1/3 cup of shredded cabbage and 1 tablespoon of cilantro. Drizzle with more queso sauce if desired and serve warm.