These breaded, crispy avocado tacos from the Good Food Gratitude cookbook are drizzled with a creamy, tangy sauce and paired with crunchy cabbage for a delicious and simple taco night dinner.
½ bag tortilla chips, ground into a powder
1 teaspoon salt, divided
6 avocados, peeled and sliced
1 tablespoon olive oil, plus more for cooking
1 cup vegan mayonnaise
1 teaspoon relish
1 teaspoon capers, plus 1 teaspoon caper juice
12 corn tortillas
1 head green cabbage, shredded
¼ cup red cabbage, shredded
Hot sauce, for garnish