Mix all the ingredients of the buttermilk brine together in a medium mixing bowl. Place the tofu strips into the buttermilk bath, covering completely. Let sit for 30 minutes, while you prepare the breading and slaw.

Whisk together all the ingredients for the breading in a medium bowl and set aside.

In a large mixing bowl, toss the shredded cabbage, shredded carrot, minced jalapeno, and scallions. Add the yogurt, lime juice, honey, paprika, and salt & pepper. Toss well to completely combine. Taste and adjust salt and pepper. If you prefer spicier, add the last ¼ of the jalapeno, minced. Cover and refrigerate while you fry the tofu.

One piece at a time, take the tofu out of the buttermilk and dip it in the breading, gently tossing to cover the tofu completely with a thick coat of flour. Transfer to a plate while you prepare the rest.

Bring 2 tablespoons of oil to simmer over medium high heat in a cast-iron skillet. Working in batches if needed, add the tofu to the pan and fry until lightly golden brown, about 2-3 minutes. Use tongs to gently flip the tofu and fry until the other side is lightly golden brown, an additional 2-3 minutes. Transfer to a paper towel-lined plate to drain. Repeat until you've fried all the tofu.

Heat your corn tortillas in a dry non-stick pan for 1 minute on each side (or in the microwave).

Fill your tacos with 1 slice of fried tofu, avocado slices, slaw, and chopped mango. Top with a few drops of Sriracha, to taste.