With a cookie cutter or a can, cut rounds in the corn tortillas. Hang them over an oven rack and spray with coconut oil spray. Bake at 350° for 10-15 minutes, or until crispy.
Heat olive oil in a skillet and add chopped onion. Cook until translucent.
Add tempeh, tamari, vegetable broth, tomato sauce, and all the herbs and spices. Cook until browned and liquid is reduced.
In each taco shell, stuff a teaspoon of tempeh mixture. Top it off with a half of teaspoon of pico de gallo.