1-First, whip up the jalapeño mayo by blending 1 whole egg, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1 tablespoon distilled white vinegar, 1/4 teaspoon paprika, 1 small minced garlic clove, 1 diced jalapeño, 3 tablespoons chopped cilantro, and 1/4 cup olive oil. Slowly add 3/4 cup canola oil while blending until it’s smooth and emulsified, then pop it in the fridge to chill. This step adds that spicy kick that makes the tacos pop!

2-Next, get those avocado fries ready: Slice 3 not-too-ripe avocados into wedges. Coat each piece in 1/2 cup all-purpose flour, then dip into a mix of 2 beaten eggs and 1 minced garlic clove, and finally roll in a blend of 3/4 cup breadcrumbs, 1/4 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper. Lay them on a baking sheet, drizzle with olive oil, and bake at 375°F for 20 minutes until golden and crispy.

3-Once that’s done, warm your sourdough tortillas on a skillet for a minute or two. Now, assemble the tacos by placing the avocado fries on the tortillas, adding feta cheese, fresh cilantro or parsley, and a generous drizzle of that homemade jalapeño mayo. For the best results, serve right away the total cooking time is another 1 hour 30 minutes, but you’ll love the fresh taste. Hey, if you’re adapting for a vegan twist, skip the cheese and enjoy the variations like adding grilled chicken for extra protein.