Preheat oven to 450F. Line a baking sheet with foil and set aside. In a bowl, mix together avocado oil, chili powder, cumin, garlic powder, salt and cayenne pepper and stir until combined. Add the frozen cauliflower and toss until completely coated. Place the cauliflower on the baking sheet in a single layer. Bake for 20-25 minutes, or until cauliflower is lightly browned and tender.

While cauliflower is baking, make the cabbage slaw. In a bowl, whisk together oil, apple cider vinegar, lime juice, lime zest, fresh cilantro, salt and pepper. Add in the shredded cabbage and carrots and mix until combined. Let sit while the cauliflower is roasting to let the flavors meld.

Warm corn tortillas in the oven for a few minutes. To assemble, add a few slices of avocado, cabbage slaw, and roasted cauliflower on top of the corn tortilla. Top with a little bit of fresh cilantro and a squeeze of lime juice.