Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Add flour to one mixing bowl. In another mixing bowl combine bread crumbs with shredded coconut, garlic powder, chili powder, and 1 tsp (5 mL) salt. In another mixing bowl combine 1 cup (250 mL) coconut milk with juice of 1 lime.
Coat tofu cubes in flour. Take a cube at a time and dredge through the coconut milk and lime juice mixture, then cover in the bread crumb mixture. Set pieces onto prepared baking sheet.
Bake for 20 minutes, flipping pieces half-way through to brown all sides.
For the slaw, combine the cabbage, red bell pepper, cilantro, juice of 1 lime and crushed red pepper in a bowl and refrigerate until serving.
For the avocado crema, scoop avocado into a blender. Add the remaining 1/2 cup (125 mL) coconut milk, juice of 1 limes, minced garlic, hot sauce, onion powder, remaining 1/4 tsp (1 mL) salt and pepper; blend until smooth. Refrigerate until serving.
Assemble each taco on 2 tortillas. Add some slaw first, then 4-5 cubes of crispy coconut tofu, and drizzle with avocado crema.