Crispy Spicy Cauliflower Tacos with Mango Salsa

**Prepare the Cauliflower**: Begin by washing and cutting the cauliflower into bite-sized florets. Ensure each piece is similar in size for even cooking.

**Make the Batter**: In a mixing bowl, combine the spicy cauliflower dry batter mix, water, hot sauce, maple syrup, and olive oil. Whisk until the mixture is smooth and well combined, creating a thick batter that coats the cauliflower.

**Coat the Cauliflower**: Add the cauliflower florets into the batter, making sure each piece is thoroughly coated. Use your hands or a spatula to ensure even coverage.

**Preheat the Air Fryer**: Set your air fryer to 200°C (400°F) and allow it to preheat for about 5 minutes. This ensures that the cauliflower will cook evenly and develop a crispy texture.

**Air Fry the Cauliflower**: Place the coated cauliflower florets in the air fryer basket in a single layer, making sure not to overcrowd them. Cook for 12-15 minutes, shaking the basket halfway through, until the florets are golden brown and crispy. They should be tender when pierced with a fork.

**Warm the Tortillas**: While the cauliflower is cooking, warm the corn tortillas. Place them in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and lightly toasted.

**Assemble the Tacos**: Once the cauliflower is done, remove it from the air fryer. Take a warm tortilla and add a generous portion of crispy cauliflower, followed by a spoonful of mango salsa and a drizzle of avocado crema.

**Garnish and Serve**: Finish by sprinkling fresh coriander over the assembled tacos. Serve immediately while warm, allowing all the flavors to meld together for a delicious plant-based delight. Enjoy!