1.) To make pickled onions: Mix vinegar, water, maple sugar, and salt together in a bowl. Place sliced onions in a mason jar or airtight container. Pour vinegar mixture over onions until they are completely covered. Set aside at room temperature for 1-2 hours. Cover and refrigerate for up to 3 weeks.

2.) To make the Spicy Avocado Sauce: Place all ingredients into a high-speed blender and blend until well combined and smooth. If it is too thick, add more lime juice. If you like it extra spicy add a few of the jalapeño seeds. Set aside or refrigerate if you don’t plan on using it right away.

3.) To make the Taco Filling: heat oil in a large skillet over medium-high heat. Once heated, add cauliflower and sauté until cauliflower is tender about 10 minutes. Add chickpeas and cook for an additional 2-3 minutes and reduce heat to medium/medium-low. Add in spices and lime juice and cook for another 5 minutes.

4.) Fill the tortillas. Start with the spicy avocado sauce, spreading it on the tortilla. Add taco filling and top with pickled onions. If desired add a squeeze of fresh lime juice and chopped cilantro. you can even add salsa if you have it!