In a large skillet heat 1/3 cup of olive oil on medium-high heat. Add 3 cups of small cauliflower florets, stirring occasionally for about 7 minutes or until tender and golden. Toss panko breadcrumbs and stir for an additional 3 minutes until panko crumbs are browned. Season with salt, pepper, cumin, chili powder, and smoked paprika. Set aside.

While cauliflower is cooking make harissa sauce. In a blender or food processor, pulse garlic until minced. Add remaining ingredients and pulse until harissa is well combined. Taste and adjust seasoning as desired. Set aside.

Heat tortillas and set on a plate, and add 1-2 Tbsp of the harissa sauce. Then coarsely mash avocado with fork and spread a generous amount on top of avocado. Then layer about 2 spoonfuls of crispy cauliflower, next add a handful of shredded cabbage and a dollop of sour cream if desired.

*To roast a bell pepper, slice pepper into large pieces, place on a baking sheet and broil on high for 5 minutes or until soft and lightly charred. If you want to pull off the charred pieces [I personally think the char adds flavour!] place roasted pepper in a small bowl, cover with plastic wrap and let sit for 10 minutes. Uncover and peel off charred bits.