1. Center a rack in oven and heat to 450 degrees. Line a baking sheet with parchment and set aside.

2. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg until lightly beaten. In a third shallow bowl, whisk panko, garlic powder, and 1/4 teaspoon salt.

3. Working with a few avocado pieces at a time, dredge lightly in flour, then dip into egg and let excess drip off. Coat with panko mixture, then transfer to prepared baking sheet. Coat generously with cooking spray. Bake until avocados are browned and crispy, 12 to 15 minutes, flipping halfway through.

4. Meanwhile, toss cabbage and lime juice in a medium bowl and season with salt to taste. In a small bowl, stir together sour cream, water, and a pinch of salt, adding more water as needed until crema is thin enough to drizzle.

5. Serve avocado slices alongside warmed tortillas, cabbage mixture, crema, and any additional toppings.

Hannaford fresh Magazine, May-June 2022