Avocado Fries:

Preheat oven to 425F. Line the baking sheet with aluminum foil.
In a bowl add milk, Oil, all purpose flour and chickpea flour (if u don’t want to add chickpea flour then skip it and add 1/2 tsp all purpose flour instead) mix everything well, make sure there is no lumps.

On another plate take panko breadcrumbs, salt to taste, black pepper and garlic powder.
Cut the avocados in equal slices/Wedges. Dip each pieces in milk mixture and then in panko mixture.

Arrange each slices on baking sheet and bake them for 10 to 15 min or until its golden brown in color.

Taco Stuffing:

In a non stick pan add olive oil. Once oil is hot enough add all the veggies- Zucchini, bell pepper, red onions, black beans, tomatoes and corn kernels. Roast them for a min.
Now, add salt and taco seasoning. Mix everything well. Cook it for 3-4 mins and switch off the flame.

Avocado Dressing:

In a blender add everything and blend it well until you get smooth texture. You can adjust consistency by adding water to it. If you want the extra spicy sauce add Serrano chilies with the seeds.

Final Step to prepare Crunchy Tacos:

Heat the non stick skillet on lower medium flame. Once the skillet is hot enough add little bit of butter and place tortilla on it.
Take a spoonful of dressing and spread them evenly, add a tablespoon of stuffing that you prepared.

Now, place 2 piece of avocado fries, add little bit of avocado sauce.
Add shredded cheese and a piece of pickled jalapeno on top of it.
Cook them until the cheese melts. Wrap/fold the tortilla (the way you like to serve) and serve with additional avocado sauce on the side.