Preheat oven to 450 F. Lightly grease two large baking sheets.
In a small food processor or blender, puree the cilantro, coconut cream, lime and cumin. Season with salt and pepper to taste and set aside.
In a large bowl, mix together the flour, water, garlic powder, salt and pepper. Add the cauliflower florets and toss to coat in the batter. Spread them out onto the baking sheets and bake for about 20- 25 minutes.
Mix together the hot sauce, melted vegan butter and maple.
Flip the cauliflower, add the chickpeas to the baking sheet and toss everything with the hot sauce mixture. Roast for an additional 10-15 minutes or until everything is crispy and golden.
Meanwhile, cut the Flatout Foldits in half (to yield two circles), and brush with hot sauce on one side. Hang each one in the oven over a wire rack so they form taco shells. Bake for 8-10 minutes or until the edges crisp and brown. Remove from the oven and allow to cool.
To assemble, layer the taco shells with cabbage, avocado, cilantro and the taco filling. Top with the crema and enjoy!