Salsa: Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in fridge.
Prep Avocado: Cut avocado in half lengthwise and remove pit. Place avocado skin side down and cut each half into 4 equal sized pieces, then gently peel the skin off of each.
Prep Station: Preheat oven to 450 F (230 C) or air fryer to 375 F (190 C). Arrange your workspace so you have a bowl of flour, a bowl of whisked egg, a bowl of panko with S&P mixed in, and a parchment-lined baking sheet at the end.
Coat: Dip each avocado slice first in the flour, then egg, then panko. Place on the prepared baking sheet and either bake or air fry for 10 minutes, flipping halfway through cooking, until lightly browned.
Sauce: While avocados are cooking, combine all Sauce ingredients.
Serve: Spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!