Fried Avocado Tacos

INGREDIENTS

• 1 poblano chile
• 2 scallions, chopped
• 1/2 buttermilk
• 1/4 sour cream
• 2 fresh lemon juice
• Kosher salt, freshly ground pepper
• 2 large eggs, beaten to blend
• 1 panko (Japanese breadcrumbs)
• 1/2 all-purpose flour
• 1 avocado, halved, pitted, cut into 8 wedges
• Kosher salt
• Vegetable oil (for frying; about 4 cups)
• 1 15-ounce can refried beans, warmed
• 8 corn tortillas
• 2 shredded iceberg lettuce
• 1 prepared pico de gallo
• 1 shredded Monterey Jack
• A deep-fry thermometer