Halve and peel onion. Slice halves into thin strips (julienne). Halve avocados and remove pits one at a time by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/3" slices. Toss slaw mix and ranch dressing in a medium mixing bowl. Season with a pinch of salt and pepper and refrigerate until serving.

Bring a medium pot with apple cider vinegar, 1 cup water, sugar, and 2 tsp. salt to a boil. Once boiling, add onions and boil 1 minute. Drain liquid from onions and set aside to cool. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!

Mix panko, garlic powder, and a pinch of salt together on a plate or in a shallow bowl. Place 2 Tbsp. olive oil in a separate plate or shallow bowl. Dip one avocado slice in olive oil bowl, lightly coating it. Then, dip avocado slice in panko bowl, covering all sides and pressing panko lightly into avocado to make sure it sticks. Repeat for all avocado slices.

Line a plate with a paper towel. Warm 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add coated avocado slices to hot pan and cook 3-4 minutes on each side, or until browned and crisp. Place on towel-lined plate. You likely need to work in batches, wiping out pan and adding more oil in between as needed.

While frying avocados, stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate. Alternatively, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through.

Place warmed tortillas on a plate and top with Mexicali slaw, slices of fried avocado, and pickled onions.