Preheat the oven to 375F.
While the oven is preheating, drain and rinse the canned chickpeas. Dry completely and add to a large baking sheet. Next, chop the cauliflower into bite size pieces and add to the baking sheet with the chickpeas.
Add the remainder of the taco filling ingredients to the sheet pan including the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Then, use your hands to mix the seasoning until the cauliflower and chickpeas are completely coated.
Add the sheet pan to the oven (on the middle rack) and bake the taco filling for 25-30 minutes until the chickpeas and cauliflower are browned and cooked throughout. The cauliflower should be crisp on the outside but easily pierceable and the chickpeas will be crisp on the outside and soft on the inside. Then, remove and set aside.
Fill each taco shell with 2 Tbsp of guacamole/ smashed avocado on the bottom and then top with a heaping spoonful of the chickpea cauliflower taco filling. Top with chopped cherry tomatoes, sliced jalapeño, and cilantro or your choice of toppings. Serve and enjoy!