In a small bowl, combine chili powder, cumin, sea salt, garlic powder, onion powder, and paprika. Stir until combined.
Place the zucchini strips in a medium bowl. Place the rinsed and drained chickpeas in a medium bowl. Drizzle a little olive oil over the zucchini and a little over the chickpeas. Toss. Pour half of the seasoning mixture over the zucchini strips and half over the chickpeas. Stir until zucchini and chickpeas are well coated. Place seasoned zucchini and chickpeas on a large grill pan.
Place the grill pan on the hot grill and grill until zucchini is cooked and chickpeas are slightly crispy, about 10 minutes.
Heat or char the corn tortillas on the grill or over a gas flame. Place zucchini and chickpeas in the center of the taco. Add red cabbage, avocado, cilantro, queso fresco, and tomatillo salsa, if desired. Serve warm.
Note-if you need the tacos to be vegan, leave off the queso fresco. They are still super delicious!