Crispy California Avocado Tacos

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; grease the parchment with nonstick cooking spray.
2. Cut each avocado half into 6 thick slices (you’ll get 12 slices per avocado; 48 total).
3. Place the lemon juice in a small bowl. In a large, shallow bowl, stir the flour with the salt to combine. In another large, shallow bowl, lightly whisk the egg whites. In a third large, shallow bowl, stir the bread crumbs with the cumin and garlic powder to combine.
4. Working in batches, dip each piece of avocado first into the lemon juice, then into the flour mixture, then into the egg white, then into the bread crumb mixture. Transfer the breaded avocado slices to the prepared baking sheet. Repeat with the remaining avocado slices.
5. Bake until the breading is golden brown and crisp, 15 to 20 minutes.
6. While the avocados cook, stir the tomatoes with the scallions and garlic in a medium bowl to make an easy pico de gallo. Season with salt and pepper; set aside.
7. In a small bowl, stir the sour cream with the lime zest and lime juice to combine. If desired, warm the tortillas in a medium skillet over high heat (30 seconds to 1 minute per side).
8. Place 4 baked avocado slices on each tortilla and then top each with a spoonful of pico de gallo, a drizzle of the sour cream mixture and a few cilantro leaves. Place three tacos on each plate and serve immediately.

Beverage Pairing: Chilled beer.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.