Make the crema. Stir together the Greek yogurt, mayonnaise, lime juice, garlic, and salt in a small bowl. Set aside.

Make the salsa. Combine the diced tomato, cucumber, red onion, cilantro, lime juice, and salt in a bowl. Stir gently.

Slice the avocado. Cut the avocado in half, remove the pit, peel, and cut each half into four wedges.

Prepare the coating. Place the flour in one shallow bowl and beat the egg in a second. In a third bowl, mix the cornmeal, garlic powder, smoked paprika, cumin, salt, pepper, and cayenne.

Bread the avocado. Coat each avocado wedge in flour, dip it in the beaten egg, then coat it in the seasoned cornmeal.

Fry the avocado. Pour about ½ inch of neutral oil into a skillet and heat over medium heat to 350°F (175°C). Fry the avocado wedges in batches for 2–3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.

Warm the tortillas. Heat the tortillas in a dry skillet for about 30 seconds per side, until soft and lightly charred.

Assemble the tacos. Spread Garlic Lime Crema over each tortilla. Add two avocado wedges, tomato cucumber salsa, cotija, pickled red onions, and fresh cilantro. Serve with lime wedges.