Crispy Vegan Cauliflower Tacos

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1. 1Step 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
2. 2Step 2: Make the slaw first so it has time to marinate and soften. Whisk the lime juice, vinegar, maple syrup, and salt together, then pour over the cabbage and carrots in a medium bowl. Toss well to mix. Cover and refrigerate.
3. 3Step 3: Stand the cauliflower up on a cutting board and slice it in half from top to bottom. Trim off the excess stem, leaving just enough to keep the florets attached. Slice each half into thinner slices, about 3 per half. The further from the center, the harder it is to keep florets from breaking apart; it's okay if they fall apart a bit. Cut each slice in half again from top to bottom, if you like, to make them easier to work with and less delicate.
4. 4Step 4: Whisk together the coconut milk, zest and juice of 1 lime, and 1/2 teaspoon salt in a wide shallow bowl; set aside.
5. 5Step 5: Whisk together the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, 1/2 teaspoon salt, and pepper in another wide shallow bowl; set aside.
6. 6Step 6: Line up your breading station in this order: cauliflower, wet batter, dry breading, prepared baking sheet.
7. 7Step 7: Take a slice of cauliflower and place it in the coconut milk batter, flipping to cover all sides. Then place it in the dry breading mix, pressing down and flipping to coat evenly on all sides. Transfer to the lined baking sheet. Repeat with all remaining slices. Do not overcrowd the pan; leave space between each slice. Use two pans if needed.
8. 8Step 8: Bake the breaded cauliflower for 25 to 30 minutes, flipping each piece after 15 minutes, until both sides are golden brown and crispy.
9. 9Step 9: While the cauliflower bakes, make the tartar sauce. In a small bowl, stir together all the ingredients. Place in the fridge until ready to use.
10. 10Step 10: To assemble the tacos, place a tortilla on a plate, top with a bit of the slaw, a piece or two of the crispy breaded cauliflower, and a big dollop of tangy tartar sauce. Garnish with an extra squeeze of lime or a dash of sriracha.