Choose the right avocados. Pick avocados that yield slightly to gentle pressure but aren’t mushy. You want them ripe enough for flavor, firm enough to slice cleanly.

Prep the lime crema. In a small bowl, combine sour cream (or yogurt), lime zest, 1 to 2 tablespoons lime juice, honey, a pinch of salt and pepper, and the optional garlic. Stir until smooth. Adjust lime and salt to taste. Fold in chopped cilantro or chives if you like. Chill while you make the fries.

Set up your breading station. In one shallow bowl, add flour with 1/2 teaspoon salt and a few grinds of pepper. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko with garlic powder, smoked paprika or chili powder, 1/2 teaspoon salt, and pepper.

Slice the avocados. Halve the avocados, remove pits, and peel. Cut each half into 4 to 5 thick wedges. Pat dry with a paper towel to help the coating stick.

Bread the wedges. Working one piece at a time, dredge in the flour, shake off excess, dip in egg, then press into the panko mixture. Make sure each wedge is fully coated. Set on a plate or tray.

Preheat the air fryer. Heat to 390°F (200°C) for 3 to 5 minutes. A hot basket helps the coating crisp quickly.

Arrange and spray. Lightly spray the basket with oil. Place avocado wedges in a single layer without crowding. Lightly spray the tops with oil to promote browning.

Air-fry. Cook for 6 to 8 minutes, flipping halfway, until golden and crisp. Timing may vary slightly by air fryer. The fries should be deeply golden but not dried out.

Season and serve. While hot, sprinkle with a tiny pinch of salt. Serve immediately with the chilled lime crema and extra lime wedges.

Cook in batches if needed. Keep finished fries on a wire rack while you cook the rest so they stay crisp.