Vegan Mexican slaw with tempeh and guacamole

Ingredients

• 1 bunch coriander
• 1/3 cup lime juice
• 1/4 cup tamari
• 1 tsp coconut sugar
• 1/4 tsp ground cumin
• Pinch of cayenne pepper
• 200 g tempeh, cut into 5mm slices
• 2 carrots
• 2 cups finely shredded savoy cabbage
• 4 radishes, trimmed, thinly sliced
• 1 tbsp olive oil
• 2 tbsp hulled tahini
• 2 tsp maple syrup
• 2 tsp coconut oil
• 8 soft wholegrain tortillas, warmed
• Vegan guacamole
• 1 avocado
• 1/2 clove garlic, crushed
• 1 long red chilli, deseeded, finely chopped
• 1 tbsp lime juice