Barbacoa Cauliflower Tacos

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Barbacoa Cauliflower Filling:

2 tablespoons vegetable oil

1 tablespoon chili powder

2 teaspoons smoked paprika (regular paprika is fine, too)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

4 to 6 spins of freshly cracked black pepper

3 cups halved cauliflower florets

Tomatillo Avocado Salsa:

4 green tomatillos, fresh with husk removed (canned is okay but not preferred)

1 tablespoon finely chopped jalapeno, seeds removed

2 tablespoons chopped cilantro

1 avocado, scooped and pit removed

1 clove garlic

Kosher salt

1 to 3 spins of freshly cracked black pepper

Slaw:

3 tablespoons apple cider vinegar

1 teaspoon honey

1 lime, juiced

1/2 teaspoon kosher salt

4 to 6 spins of freshly cracked black pepper

Splash of olive oil

1/2 head green cabbage

1/2 head red cabbage

Tortillas:

Eight 4-inch corn tortillas (locally made preferred)

3 cups of your favorite red enchilada sauce

Vegetable oil, for frying

8 teaspoons crumbled Cotija cheese, for serving