Fried Avocado Tacos with Sesame and Lime

INGREDIENTS

• 2 limes
• Canola oil for frying
• 1 tablespoon sugar
• Corn tortillas, warmed
• Pinch kosher salt
• 2 teaspoons toasted sesame oil
• 2 cups cooked pinto beans, recipe follows or substitute canned
• 1 serrano pepper with seeds, chopped
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• Kosher salt
• Lime wedges, for serving
• 1 egg, beaten
• 1 bunch cilantro leaves and tender stems (about 2 cups)
• 2 cups corn flakes
• 3 tablespoons sesame seeds, divided
• 1 cup sour cream
• 1 teaspoon aleppo chile flakes
• 2 dried bay leaves
• 3 garlic cloves, peeled
• 1/2 small green cabbage, cored and shredded
• 1 pound dried pinto beans, soaked overnight
• 2 cloves garlic, peeled and chopped
• 2 ripe but firm-ish avocados
• 1/2 cup crumbled cotija cheese, for serving
• 1 piece of salt pork, about 3 ounces