These breaded, crispy avocado tacos from the Good Meals Gratitude cookbook are drizzled with a creamy, tangy sauce and paired with crunchy cabbage for a scrumptious and easy taco evening dinner.
½ bag tortilla chips, floor right into a powder
1 teaspoon salt, divided
6 avocados, peeled and sliced
1 tablespoon olive oil, plus extra for cooking
1 cup vegan mayonnaise
1 teaspoon relish
1 teaspoon capers, plus 1 teaspoon caper juice
12 corn tortillas
1 head inexperienced cabbage, shredded
¼ cup crimson cabbage, shredded
Scorching sauce, for garnish