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In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the egg whites in a second small bowl. In a third small bowl, combine the panko with the oil.
Cut avocados into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the egg, letting any excess drip off and finally in the panko, pressing gently to help it adhere.
Spray or brush the air fryer basket with oil. Spray or brush the avocados. In batches, place the avocado slices in the basket in a single layer and air-fry at 400°F until golden brown, 6 minutes.
Meanwhile, finely grate the lime zest into a large bowl, then squeeze in 2 tablespoon juice. Whisk in the mayonnaise and a pinch of salt. Add the cabbage, scallions and jalapeño and toss to coat; fold in the cilantro.
Serve the avocados and slaw in tortillas with lime wedges and sour cream if desired.