Fried Avocado Tacos with Tomato Jalapeño Salad

Ingredients

• 3 tsp. olive oil
• 1 small jalapeño chile, thinly sliced
• 2 cups (12 oz./375 g) cherry tomatoes, halved
• 2 Tbs. chopped fresh cilantro
• Kosher salt and freshly ground pepper
• 2 eggs
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1 cup (4 oz./125 g) panko (Japanese bread crumbs)
• 2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges
• 1 Tbs. olive oil
• 2/3 cup (5 1/2 oz./170 g) sour cream
• 2 Tbs. fresh lemon juice
• Kosher salt
• 8 to 10 flour or corn tortillas, warmed

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