1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cup Panko (Japanese) bread crumbs (Japanese bread crumbs)
1 teaspoon salt
4 firm-ripe avocados, pitted, peeled, and sliced into 1/2-inch wedges
Corn or flour tortillas
1. In a medium skillet, add enough oil until it reaches about an inch up the sides. Heat the oil until it reads 375 degrees F on a deep-fry thermometer. Line a baking sheet with a bed of paper towels and set aside.
2. While the oil is heating up, place the flour, egg and panko in separate bowls. Add the salt to the panko and mix. Dip the avocado slices in the flour, shaking off any excess. Transfer them to the egg, then the panko and coat thoroughly. Repeat process until you've coated all of the avocado slices.
3. Gently place the avocado slices in the hot oil, being sure not overcrowd the skillet, and fry until golden brown, about 30 to 60 seconds on each side. Transfer them to the bed of paper towels.
4. To assemble tacos, place a few pieces of fried avocado in the center of a tortilla. Top with cotija cheese, radishes...or cilantro, white onion, hot sauce, etc. Do as you please! Just make sure to include a squeeze of fresh lime juice. That's a must!
Serves 8 (Makes about 30 (1-inch) fried avocado pieces)