Preheat the oven to 450F. Line a baking sheet with parchment paper and set aside.
In a bowl, mix together the olive oil, adobo sauce, chilis in adobo, lime juice and taco seasoning.
Add the cauliflower florets to the sauce. Toss until combined.
Place the seasoned cauliflower florets on the prepared baking sheet in a single layer. Bake at 450F for 30-35 minutes, stirring 2-3 times during the baking, until the cauliflower is tender, crispy, and charred.
While the cauliflower is baking, make the cilantro lime crema. Add the sour cream or greek yogurt to a bowl. Stir in the cilantro, fresh lime juice, lime zest, and salt until combined. Refrigerate until ready to use.
To serve, layer the roasted cauliflower on charred corn tortillas with shredded red cabbage, sliced avocado, and chopped cilantro. Top with a lime wedge and a drizzle of cilantro lime crema.