1. To prepare avocados, stir together Kikkoman® Panko Breadcrumbs, Parmesan and garlic salt in a medium bowl. Dip each avocado wedge in beaten egg, then in panko mixture, pressing to coat as heavily as possible. Fry in hot oil until golden brown on both sides.
2. Stir together ahi and Kikkoman® Poke Sauce in a medium bowl; set aside. Fry each tortilla in hot oil until golden brown on the bottom. Turn and fold over to form a shell; cook until golden brown on both sides, turning once or twice. Drain on paper towels.
3. To assemble tacos, Place equal amounts of ahi into each tortilla. Top with 2 avocado wedges, carrot, cucumber and cilantro. Serve with additional Kikkoman® Poke Sauce if desired
