Combine bread crumbs
, crushed tortilla
, garlic, salt, pepper, cayenne, and thyme
in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge
shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.
Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.