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Place the potato chips and masa harina in a food processor. Blend until the mixture reaches a coarse, breadcrumb-like consistency. Transfer to a shallow bowl.
Fill another shallow bowl with the flour and salt, and whisk to combine. In a separate shallow bowl, whisk together the eggs, milk, and hot sauce. These two bowls, together with the chip-masa mixture, will be your breading station.
Dredge each tomatillo slice in flour and shake off the excess, then dip in the egg mixture, followed by the chip-masa mix. Set on a rack or tray.
Heat about ½ inch of oil in a skillet over medium to medium-high heat (around 350–375°F).
Fry tomatillos in batches, about 1–2 minutes per side, until golden and crisp. Drain on a paper towel–lined plate or wire rack.
In a small bowl, stir the chipotles in adobo into the Kewpie mayo—start with 1 tablespoon and add more to taste.
Heat tortillas on a comal or over an open flame until soft and pliable. Keep warm in a towel while preparing the tacos.
Spread chipotle mayo on a tortilla, topped by a few slices of fried tomatillo. Top with shredded cabbage and finish with a drizzle of hot sauce. Repeat with the remaining tortillas and enjoy!