2 Tbsp. roasted pepper-infused olive oil

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1 medium ear corn

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1/2 large portobello mushroom thinly sliced

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1 medium red bell pepper thinly sliced

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1/3 cup crushed salted walnuts

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1/2 ripe, Fresh California Avocado seeded, peeled and sliced into quarters

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2 Tbsp. apple cider vinegar

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1/2 tsp. cane sugar

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1/4 cup finely chopped green onion

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4 corn tortillas

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.