For the crunchy avocado wedges:

Set up a dredging station by placing the all-purpose flour in a shallow bowl, the eggs in a separate shallow bowl, and the rice crumbs or panko in a third shallow bowl. Season all of the bowls liberally with salt and pepper then beat the eggs until the whites and yolks are completely combined.

Working with one avocado spear at a time, dredge in flour, shake of excess, dip in egg, shake off excess, then coat in rice crumbs. Transfer to a plate then repeat with remaining avocado spears.

Heat a small pot of peanut or Grapeseed oil filled to a depth of 2-inches over medium heat until a kitchen thermometer reaches 350°F alternatively, heat a 1/4-inch of oil in a frying pan over medium heat until shimmering - see notes**

Line a plate with paper towels, set aside. Once the oil is heated through, add a few prepared avocado spears at a time, do not overcrowd the pan. Cook for 2-3 minutes until golden brown - if cooking in a skillet, turn as needed to ensure all sides are golden brown and cooked through. Repeat with all of the avocado wedges.

For the 'Frico'-dilla tortillas:

Heat a dry skillet over medium-high heat. Rub one side of corn tortillas with the cut side of a lime, set aside. When the pan is heated, very lightly spray with olive oil cooking spray and sprinkle 1 tablespoon of cheese across the entire surface of the pan. The cheese will immediately start to melt and bubble, add a tortilla to the pan and use tongs or your fingers to quickly move it around in circles, gathering all of the melted cheese on the tortilla. Once the cheese has adhered to the tortilla and crisped, flip to warm the other side. Once warmed through, transfer to a towel lined basket or pan to keep warm and repeat the process with the remaining tortillas and cheese.

To assemble the tacos:

Spread heated refried beans on the inside of prepared tortilla. Sprinkle with greens and nestle a crispy avocado spear inside. Serve immediately.