Place all bread slices on top of each other and flatten them with a board. Roll each slice in an ice cream cone shape and secure in place with toothpicks. Deep fry, set aside.

Slice avocados in half and scoop the flesh. Place in a large ziplock bag, lock in place and crush the avocado flesh until smooth. Open the bag.

Cook bacon slices until crunchy, pat dry to remove the excess oil and finely chop. Add to the avocado puree.

Finely dice the onion and add to the avocado puree.

Season to taste and add tabasco if using. Mix well.

Close the bag, twist it into a piping bag shape and cut one end of the bag.

Pipe the avocado filling into each cone, remove the toothpicks and serve.