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1 ripe, Fresh California Avocado peeled and seeded

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1/4 cup crème fraiche

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1/4 cup fresh cilantro

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1 jalapeño seeded and sliced

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1 Tbsp. lime juice

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1/8 tsp. salt, or salt to taste

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2 cups vegetable oil

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2 eggs

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1/4 cup water

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1/2 cup all purpose flour

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4 Tbsp. semolina

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2 tsp. garlic powder

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2 tsp. cayenne pepper

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2 tsp. paprika

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1 lb. tilapia fillet cut lengthwise into 4 portioned slices

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8 corn tortillas or flour tortillas

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3 cups cabbage purple, chopped

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1/2 cup sweet white corn kernels

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1/2 ripe, Fresh California Avocado peeled, seeded and diced

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1/4 cup white onion chopped

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1/4 cup tomato, chopped

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1 cup fresh mango, diced

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1 tsp. fresh lime juice

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1/2 cup chopped, fresh cilantro

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2 Tbsp. jalapeño peppers, seeded and finely minced

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1/8 tsp. salt or to taste

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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.