Combine 1 cup of the buttermilk and the Tabasco in a large resealable bag. Add your choice of protein; seal bag and shake until well coated. Refrigerate protein in bag for 2 hours.

To make avocado cream, blend or process avocado, sour cream and lime juice until well combined and smooth; season to taste.

Drain protein from marinade; reserve marinade in a medium bowl. Add remaining buttermilk and the eggs to reserved marinade; whisk to combine. Combine flour, herbs, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.

Fill a large saucepan or deep fryer one-third with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, dust protein pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry chosen protein, in batches, for 6 minutes or until golden, cooked through and crisp. Drain on paper towel.

Rub kale leaves with a pinch salt and olive oil. Divide cabbage, carrot, kale and chosen protein among tortillas. Top with coriander; serve with avocado cream.