Preheat oven to 425 and line a baking sheet with parchment paper

Combine the flour, corn starch, salt, pepper, 1 tbsp sriacha, almond milk and water in a bowl. Whisk to combine. In a separate bowl, spread out some panko.

Dredge cauliflower in the wet mixture, allowing the excess to drip off. Place in the panko and coat on all sides. Add the finished floret to the baking sheet and repeat with remaining cauliflower. Place in the oven and bake for 15 minutes. Flip and cook for an additional 5 minutes.

While the cauliflower is cooking, prepare the slaw. Combine the cabbage, lime juice and a pinch of salt in a bowl. Stir to combine and set aside.

Also prepare the sauce by combining the vegan mayo, rice vinegar and remaining sriracha (you can use 2-4 tbsp depending on your spice preference) in a bowl. Whisk to combine

Remove the cauliflower from the oven and use a fork to dip the florets in the sauce.* Place the florets back on the baking sheet. Bake in the oven for another 5 minutes. For an even crispier cauliflower, turn the oven to broil and cook for an additional 2-3 minutes. Remove from the oven.

Heat the tortillas over an open flame or in a skillet and assemble the tacos. Layer tortillas with the slaw, cauliflower, avocado, cilantro and sriracha. Serve with lime wedges.