#1 In a food processor combine sour cream, Wesson mayonnaise, zest and juice of 3 limes, cilantro leaves and garlic then season with salt and pepper #2 Blend until mostly smooth then transfer to a bowl, cover and refrigerate until ready to use #3 Preheat Wesson Canola Oil to 375°F in a large heavy skillet or Dutch oven #4 Cut avocados in half lengthwise, remove pit and skin then slice each half into 1 inch strips #5 Toss avocado slices gently with lime juice #6 In a large bowl combine flour, oregano, chipotle powder, onion powder and salt and pepper to taste #7 In a medium bowl whisk eggs and water together #8 Place Panko breadcrumbs in a separate shallow bowl #9 Dredge avocado slices in seasoned flour, then egg wash, then breadcrumbs coating evenly #10 Place coated slices on a tray and repeat with remaining avocado slices #11 Fry avocados a few at a time until golden and crisp about 1–2 minutes #12 Transfer to a paper towel lined plate and serve with lime crema