Preheat your oven to 400F, if you're planning to bake the avocado fries.
Make the Corn and Bean Salad
Toss all of the salad ingredients together in a medium bowl, then set aside. DO NOT refrigerate, especially if you're using frozen corn. It will need time to thaw, which is why you're making the salad first thing.
Make the Avocado Fries
In a shallow bowl, toss together the panko and salt. Pour the aquafaba into another shallow bowl.
Dredge the avocado slices in the aquafaba and then in the panko, getting a nice, even coating.
To Air Fry: Arrange the slices in a single layer in your air fryer basket. The single layer is important. No overlapping, please! Air fry for 10 minutes (Do not preheat.) at 390F, shaking well after 5 minutes. You may have to do this in 2 batches.
To Bake: Arrange the slices on a greased baking sheet. Bake for 20 minutes on the middle oven rack.
Make the Sriracha Mayo while the Avocado Fries Cook
Whisk the mayo ingredients together in a small bowl.
Make Your Tacos
Spoon about 2 tablespoons of the corn and bean salad onto each tortilla, then layer 2 avocado slices onto each one. Spoon a generous tablespoon of sriracha mayo on top, and serve.
Serve these as finger food with spicy mayo for dipping or stuff them into sandwiches, tacos, or burritos!
Crispy Avocado Tacos from Glue & Glitter, https://www.glueandglitter.com/crispy-avocado-tacos/