Halve the avocados and remove the center pit. Cutting the avocado through the center. For the right way * see in notes.
Use a large spoon to scoop each half avocado out of the skin. Press the spoon firmly against the outer skin to get a clean avocado, the skin should separate off of the flesh easily when applying pressure.
Pour the bread crumbs onto a plate, season the bread crumbs with salt and pepper if they are not already seasoned and mix thoroughly.
Coat the entire surface of the avocados with the bread crumbs, top to bottom.
Air fry the avocados until golden brown or deep fry them in vegetable oil in a heavy bottomed pan and a couple inches of oil. See notes for additional deep frying instructions.
Prepare the pico de gallo salsa by dicing the tomatoes, chopping the white onion, cilantro and jalapeño. Juice a lime over the salsa, salt to taste and mix to combine.
When the fried avocados are golden brown remove them, place on a cooling rack and allow them to cool completely.
Scoop the pico de Gallo into the center of the avocado, where the pit once was, and allow the salsa to overflow generously onto the top of the avocado.
Finish with maldon salt and a squeeze of lime just before eating.