In a large bowl, combine all of the ingredients for the slaw and toss together. Set aside and allow to marinate while you prepare the crema and the tofu.
Prepare the Avocado Crema
In a blender, combine all of the ingredients for the crema. Add 4 tablespoons water and blend until smooth. You may need to add more water to thin to desired consistency. Alternatively you can mash the avocado by hand, finely chop the cilantro and stir everything together in a bowl.
Prepare the Tofu
In a medium to large shallow bowl, combine the seasonings for the tofu (from chili powder to salt). Stir together then set aside.
In a separate large to medium bowl, whisk together the cornstarch with 4 tablespoons water. Set aside.
Warm the oil in a large skillet over medium heat. Take each piece of tofu and dip it in the cornstarch mixture, flipping to coat each side. The cornstarch might start to settle to the bottom of the bowl so you may need to whisk it prior to dipping the tofu.
Next, place the tofu in the bowl with the seasonings and flip until all sides are evenly coated. Add to the heated skillet and allow to cook for about 5 minutes on each side, until golden and crispy. Repeat this step until all of the tofu has been cooked in the skillet.
Serve tofu warm with tortillas, slaw and crema, and enjoy! Leftover tofu can be stored in an airtight container in the fridge for up to 1 week. The slaw and the crema will hold up well for a few days when sealed and refrigerated.
Serving size is for 1 taco (assuming recipe is served as 10 tacos).