Crispy avocados topped with crunchy mango lime slaw and cilantro, wrapped in a soft corn tortilla. So good!
Start by preparing the sauce and slaw. In a blender, add the 5 ingredients under "sauce" and blend. Then pour 1/3-1/2 cup of sauce to shredded cabbage and mix well. Add salt to taste. Save the rest of the sauce for later.
Slice avocados, and sprinkle garlic powder and salt generously on both sides of the avocados.
Prepare a bowl of panko breading and another bowl of whisked egg. Dip avocados into egg mixture and then evenly coat them with panko breading.
Heat up vegetable oil in pan. Once oil is bubbly, add breaded avocados. Cook both sides of avocados until they turn golden brown.
Warm corn tortillas in microwave for about 20 seconds (do 5 tortillas at a time). Add additional time if needed. You can also warm tortilla using a pan (no oil necessary).
Add fried avocados and slaw to corn tortilla. Garnish with fresh cilantro. Spoon sauce onto fried avocados.
Consume immediately and enjoy!
I start by preparing the sauce and slaw, and then the avocados. This way, once the avocados are fried, I can combine and serve immediately to prevent the avocados from turning cold and soggy.