In the blender, combine all of the ingredients to make the tomatillo avocado salsa, blend on high until smooth. Taste for salt, transfer to serving dish and cover with plastic wrap. Make sure you press plastic down, so it is making contact with salsa. This will keep it from turning brown. Chill until ready to use.
Preheat oven to 400ºF and line two baking sheets with parchment paper or easy release foil paper. Spray with Pam cooking spray, and set aside.
Set up your breading station. In a large bowl, combine the flour with smoked paprika, Cayenne pepper, salt and pepper. In the second bowl, combine the eggs with hot sauce, whisk to combine. In the third bowl, add the panko bread crumbs and ½ teaspoon of salt.
Wash the chayotes under cool water. Place in covered dish and cook in microwave on high for 6 minutes. Remove and let chayotes cool. Slice into wedges, Remove the seed and discard.
Toss the chayote wedges in the flour mixture and toss to coat evenly, shaking excess flour off. Dip a few into the egg mixture, then one at a time, roll in the panko. Place on lined baking sheet. Use both baking sheets so not to overcrowd the wedges. When done, bake for 20 minutes, turn over, spray with more Pam, and bake for another 10 minutes. Serve right away or keep warm in low temperature oven. Serve with tomatillo avocado salsa.
