The Best Vegan Tacos Ever

Name: The Best Vegan Tacos Ever
Ingredients: For the filling; 1/4 cup extra virgin olive oil; one 14-ounce can chickpeas, drained, rinsed and patted dry; 1 small head or ½ a large head cauliflower (about 3 cups), leaves removed & roughly chopped; 2 medium carrots, peeled, halved and cut into ½-inch pieces (about 1 cup); 1 small white onion, diced; 2 teaspoons Pimenton de la Vera (Spanish smoked paprika); 1/4 to 1/2 teaspoons cayenne powder; 1 teaspoon ground cumin; 1/2 teaspoon ground fennel seed; 1 teaspoon sea salt; 12 cherry tomatoes, quartered (or about one cup roughly chopped fresh tomatoes); 2 cloves garlic, minced; For the salsa and toppings; 3 medium tomatillos, diced; 1 - 2 persian cucumber, diced (about 3/4 cup); 3 - 4 radishes, diced (about 1/2 cup); 1 shallot or 1/2 red onion. diced; 1 serrano chile, seeded, deveined and minced (leave the seeds in if you want more heat); 1/4 cup fresh cilantro leaves, roughly chopped; Tablespoon Zest of one lime; 1 1/2 tablespoons fresh lime juice; Pinch sea salt; 2 avocado, pitted and peeled; 1 1/2 cups green or red cabbage, shredded; 8 - 12 6-inch corn tortillas