Preheat the oven to 425℉ and place oven rack in upper 3rd of oven. In a bowl whisk together flour, cumin, chili powder, cayenne powder, and salt and pepper to taste. In a separate bowl whisk together egg and milk. In a final bowl add the panko bread crumbs.

Cut the avocados in half, remove the pits and avocado peel, and cut each half into 4 equal sections. Prep a baking sheet with parchment paper and lightly oil the surface. Dip each avocado slice first into the flour mixture, coating each side, then into the egg mixture, and finally into the panko breadcrumbs. Transfer each slice onto the baking sheet. Bake avocado fries for 12 minutes. You can additionally broil them for 1 minute to get them golden brown.

To prep the toppings, first cut the purple cabbage, carrot, and red onion into thin strips and add to a bowl. Juice 4 limes over top and add a sprinkle of salt. Give them a stir every one in a while to ensure everything gets evenly pickled. To make the sauce, add the cilantro, greek yogurt, garlic, honey, jalapeño, and juice of 1 lime to a food processor and blend for a creamy sauce. Drain the can of pinto beans and heat up on the stove or in the microwave. Heat up the tortillas.

Load up each tortilla with the pinto beans, pickled veggies, creamy sauce and avocado fries. Garnish with extra cilantro and enjoy!