Panko Fried Avocado Taco Salad with Black Beans +Tortillas - Ends + Stems with Chef Alison

Ingredients

• 8 Corn Tortillas
• 6 Tablespoons Extra Virgin Olive Oil (divided)
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 2 ears Corn
• 3 Avocados (ripe but firm)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 ⁄ 2 teaspoon Black Pepper
• 1 ⁄ 2 cup Panko Breadcrumbs
• 1 head Romaine Lettuce
• 1 ⁄ 2 Red Onion
• 1 pint Cherry Tomatoes
• 1 15-ounce can Black Beans
• 2 Tablespoons Cider Vinegar
• 1 ⁄ 2 teaspoon Honey
• 2 teaspoons Water