In a bowl, mix everything listed under sweet chili coleslaw and place in the fridge until ready to use.

In two small seperate bowls, make the breading station with egg whites and panko breadcrumbs. In the bowl with panko breadcrumbs add the taco seasoning and smoked paprika, mix everything together and dip the avocado slices into the egg white then into the breadcrumbs.

In a small shallow pan, add some oil and fry the avocado until golden brown. Set aside to drain on a paper towel and cook the tortillas in a cast iron skillet.

To assemble the tacos, place the tortillas on the plate, add the coleslaw and avocado on top, drizzle with ranch or hot sauce of choice. Enjoy!