Crispy Fried Avocado Tacos With Jalapeño Slaw and Cilantro-Lime Crema [Vegan]

• 1 package tri-colored coleslaw mixture
• 1 jalapeño, diced (if you are sensitive to spice, you can omit the jalapeno or de-seed it before adding to the slaw)
• 1/2 cup vegan mayonnaise
• 1 tablespoon hot sauce
• 1/2 lime, juiced
• 1/4 loosely packed cilantro, chopped
• 1/2 teaspoon cumin
• 2 tablespoons white vinegar
• 1/2 teaspoon white sugar
• 1/2 cup vegan mayonnaise
• 1/2 cup vegan sour cream
• 2-3 tablespoons warm water
• 3/4 cup loosely packed cilantro
• 1 teaspoon cayenne pepper
• 1 whole lime, juiced
• Salt and pepper to taste
• Oil for frying
• 3-4 large avocados, sliced in about 1-2-inch wedges
• Pack of small corn tortillas
• 1 cup panko bread crumbs
• 1 cup tempura batter
• 3/4 cup ice-cold water
• Salt and pepper to taste
• 1 teaspoon red pepper flakes

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