Preheat oven to 450 degrees F and line a baking sheet with foil.
Add cauliflower florets, minced garlic, sliced onions, and drained and rinsed chickpeas. Add the avocado oil and the seasoning: chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss to coat all the veggies and bake for 25 minutes.
While the veggies are roasting, make the avocado crema (see below).
Remove veggies from the oven and add 2 tbsp of your favorite hot sauce. Toss to coat all the veggies.
Using a pan, add tortillas to cook and warm up. (this makes it easier to fold them without breaking).
Add a handful of Mexican cheese mix and Coijta cheese to the center of the tacos, add more hot sauce, and then add the roasted cauliflower and chickpeas. Carefully fold the taco and add it back to the pan to toast on each side for about 5 minutes each.
Serve tacos with the avocado cream, and feel free to add some lime juice, more hot sauce, and cotija cheese!