Preheat the oven to 400°F (if baking the avocado).

Put the breadcrumbs in a shallow bowl and mix in ½ teaspoon of the salt. Dip the avocado slices into the breadcrumbs, pressing to coat; set aside.

You can either pan fry or bake the avocado. To pan-fry: coat a large skillet with oil and place it over medium heat. When the oil is hot, add the breaded avocado slices and cook for 4 minutes per side, or until golden brown. Transfer to a paper towel–lined plate to drain. To bake: line a baking sheet with parchment and grease the parchment with a little olive oil.

Arrange the avocado slices on top and bake for 15 minutes or until golden.

To make the sauce, combine the relish, remaining ½ teaspoon salt, and vegan mayo in a small bowl. Stir well with a fork until no lumps remain. Taste and add a little relish juice for extra flavor. Hot sauce (optional)

Heat the tortillas in a skillet over low heat, or warm them in the oven.

Mix together the green and red cabbage in a large bowl.