Whisk together the lime juice, olive oil, salt and pepper in a large mixing bowl. Add the zucchini noodles, toss together, and set aside.

Working one at a time, place a pork cutlet between two sheets of plastic wrap. Use a heavy skillet or meat mallet to pound the pork to a 1/4-inch thickness, being careful not to tear the meat. Season the cutlets on both sides with the adobo seasoning.

In a shallow bowl, beat the egg with 1 teaspoon water and the sazón. Place the bread crumbs in a second shallow bowl. Dip the cutlets into the egg mixture, letting the excess drip off, then dip them in the bread crumbs. Place the cutlets on a work surface and press lightly with the flat side of a heavy knife to help the bread crumbs adhere. Generously spray both sides with oil.

Preheat the air fryer to 400°F.

Working in batches, place the cutlets in the air fryer basket. Cook for 6 to 7 minutes, flipping halfway, until golden brown and the center is no longer pink. (For a toaster oven–style air fryer, the temperature remains the same; cook for 6 minutes.)

Divide the cutlets among 4 plates and serve with the avocado, tomato, and lime wedges. Serve immediately