For Crispy Avocado Tacos (per serving):
On a serving plate, lay out the red corn tortilla. Top the red corn tortilla with the napa honey slaw, followed by the crispy avocado wedge. Garnish with queso fresco and cilantro leaves. Serve immediately.

For Crispy Avocado:
In a large mixing bowl, combine the all-purpose flour, the first quantities of paprika, granulated garlic, salt, pepper, and cayenne to make seasoned flour. Mix until thoroughly combined and set aside. In a large mixing bowl, combine the panko, the second quantities of paprika, granulated garlic, salt, pepper, and cayenne to make seasoned panko. Mix until thoroughly combined and set aside.

Peel, pit, and slice avocados into sixths. Dredge each slice in the seasoned flour, beaten egg, and seasoned panko, keeping one hand dry and the other wet. Press mixture into the avocado to ensure each wedge is fully encrusted with dredge. Place breaded wedges on a parchment-lined sheet tray, cover tightly, and immediately place in the freezer. Freeze overnight.

Prior to frying the avocado wedges, combine the avocado honey and chili crisp in a small bowl. Set aside momentarily.
Preheat fryer to 340˚F. For pickup, place avocado wedges in the fryer basket and submerge in the oil for 3 minutes, agitating gently to ensure even browning. Remove from fryer, drain oil, and immediately toss in avocado honey-chili crisp glaze. Be sure to coat the piece completely. Allow the avocado wedge 2-3 minutes to rest to ensure that the avocado is heated through.

For Napa Honey Slaw:
To create the honey-pickled jalapenos, combine garlic, vinegar, water, honey, and salt in a medium saucepan. Heat to a boil, stirring to dissolve the honey and salt. Once at a boil, add the sliced jalapenos, pressing them down to submerge them under the pickling liquids. Remove the saucepan from the heat and leave to rest/sit for 10 minutes. Use tongs to transfer the jalapenos into a clean container. Cover with strained pickling juices and allow to cool to room temperature prior to refrigerating. Refrigerate for a minimum of 1 hour prior to use. When ready to use, remove the jalapenos, leaving everything else behind.

To create the slaw, combine lime juice, mayonnaise, and honey in a large mixing bowl. Whip until smooth; do not be concerned if the mixture starts lumpy. Add the cabbage, fresno chili, cilantro, and honey-pickled jalapenos to the large bowl. Toss the mixture until all ingredients are completely coated.

For Red Corn Tortillas:
Heat a comal, medium cast-iron skillet, or griddle over medium-high heat.

In a large bowl, combine masa, salt, and water. Mix with your hands until well incorporated, ~5 minutes. The mixture should be soft and pliable without sticking to your hands. If the mixture is still dry or crumbly, add a tablespoon or two of additional water and continue to mix.

Cut and remove the zip-top from a 1-gallon freezer bag. Cut the two opposite sides of the bag, leaving the bottom intact so the bag can open and close like a book. If you’re using a tortilla press, trim the cut sides of the bag to fit the flat surface of the press. Divide the dough into 12 - 50 gram portions. Arrange the dough on a lined sheet pan and keep covered with a damp kitchen towel. Place the prepared plastic bag inside the press so the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and bag and place one ball in the center. Fold the bag over and gently press, holding firm, steady pressure for a few seconds, and flatten the dough to a roughly 6-inch round. Open the press and remove the plastic with the dough pressed inside. Peel one side of the bag from the dough. Place the dough on your open palm so it is plastic side up and peel off the second side.

Cook the tortillas one at a time (unless you’re using a large griddle), flipping it every 30 seconds. You’ll flip it three times, cooking each tortilla until it just starts to brown in spots, for about 90 seconds total. Stack and wrap the cooked tortillas in a clean kitchen towel to keep them warm. Repeat with the remaining dough balls until all are cooked.