Make the jalapeño cream sauce by combining all ingredients together in a food processor. Process until smooth. Refrigerate until ready to use.

To make the avocado for the tacos, set up an assembly line. Place the flour on one plate, whisk together the egg and milk in a bowl and place the bread crumbs, garlic, chili powder, salt and cumin on another plate. Gently stir to mix. Carefully dredge each avocado slice in the flour, then dip in the egg/milk mixture and finally press into the bread crumbs to coat completely. Repeat until all avocados are coated.

Heat a 1/4 inch oil in a skillet to 350 degrees. If you don't have a thermometer simply sprinkle some of the panko into the oil and if it sizzles it's ready. Fry avocados, in batches if necessary until golden brown. Transfer to a paper towel lined plate and sprinkle with salt.

Warm tortillas and refried beans according to package directions.

To assemble a taco: spread refried beans onto tortilla, top with 1 or 2 slices of avocado, spoon pico de gallo over the top and then drizzle with jalapeño cream sauce. Serve immediately.