Drain the cashews and blend with water and lime juice until completely smooth, about 1 minute in a high-speed blender or 2-3 minutes in a standard blender, scraping down sides as needed. Add water 1 tablespoon at a time if too thick. It should pour easily but coat a spoon. Set aside.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chickpeas in a single layer and let them sit undisturbed for 3 minutes to develop a crust. Stir and continue cooking, shaking the pan occasionally, until about half the chickpeas are golden and blistered in spots, 5-7 minutes total.

Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, and salt. Stir constantly for 30 seconds until fragrant, then remove from heat. The spices should smell toasty, not burnt.

Heat tortillas directly over a gas flame or in a dry skillet until soft and slightly charred, about 15 seconds per side. Wrap in a clean towel to keep warm.

Divide chickpeas among tortillas. Top with shredded cabbage, drizzle generously with lime crema, and scatter cilantro over the top. Serve immediately with extra lime wedges if desired.