Preheat oven to 400 degrees.
Cut avocado in half; remove pit.
Cut each half into three wedges. Peel skin off each segment.
Mix together flour, salt, pepper and garlic powder on a plate.
Beat egg in a shallow bowl.
Place panko on a plate.
Lightly dredge avocado wedges in flour mixture. Then coat with egg, shaking off any excess. Coat with panko crumbs on all sides.
Line baking sheet with foil. Spray with cooking spray. Lay panko-crusted avocado wedges on prepared baking sheet. Spray top of avocado wedges with cooking spray.
Bake for 15 minutes until crispy and browned.
Heat tortillas on stovetop or microwave. This can be done in a dry skillet on the stove. To reheat in microwave, wrap in paper towels and sprinkle with a little water. Heat for one minute.
Spread poblano ranch sauce or refried beans on tortilla. Place one fried avocado wedge on top. Top with cheese, pico de gallo and tomatillo sauce, if desired.