Preheat your oven to 400° F, 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 taste and adjust the seasonings, as needed. You can add salt and pepper, if you like. Set it aside.
Make the avocado fries.
In a shallow bowl, toss together the panko, salt, and spices. 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 at 400° F, shaking gently after 5 minutes. They're ready when they're golden brown.
To Bake: Arrange the slices on a lined baking sheet. Bake for 20-23 minutes on the middle oven rack. They're ready when they're golden brown.
Make the sriracha mayo while the avocado fries cook.
Whisk the mayo ingredients together in a small bowl.
Assemble the avocado tacos.
Spoon some of the corn and bean salad onto each tortilla, then layer 2 avocado slices onto each one. Drizzle sriracha mayo on top, and serve. You can sprinkle on extra chopped green onion, if you like!
Video
Notes
I definitely recommend making the corn and bean salad first, so the flavors have a chance to meld. You can make it while the avocado fries cook to save time, but it's just so much better this way and only adds a few minutes to the total time.Serve these as finger food with spicy mayo for dipping or stuff them into sandwiches, tacos, or burritos!If you do have leftovers, store the ingredients separately. Reheat the avocado in the air fryer for three to four minutes at 350° F. In the oven, bake for 6-10 minutes at 350° F. Then, just warm up your tortillas, assemble the tacos, and serve!