Add the cereal and taco seasoning to a food processor.
Blend into a fine crumb mixture, place the mixture in a shallow bowl.
Place the hot sauce in another shallow bowl.
De-seed, thinly slice and remove the avocados from their shell.
Dip the avocado slices into the hot sauce.
Once covered in the hot sauce, dredge the avocado slices in the taco seasoned cereal crumb mixture.
Place on a wire rack on top of a baking sheet.
Place in the oven for 15-20 minutes.
Prepare the tacos by warming the tortillas in the oven wrapped in foil for 5 minutes.
Heat the refried black beans in the microwave for 30 seconds, then spread on the bottom of the tortillas.
Add 3 crispy avocado strips to each taco and top with the corn salsa.
Notes
The easiest way to get clean, even strips of avocado is to slice a whole avocado into four quarters. Remove the pit, then slice each of the quarters into three equal slices and remove from the skin.
Bread crumbs can also be used to bread the avocado. I like using Rice Chex cereal because it also makes these tacos gluten free.