3 Tbsp. olive oil

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1 1/4 cups diced red onion

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24 uncooked medium shrimp, peeled and deveined

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1/2 tsp. salt

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1/2 tsp. pepper

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1 Tbsp. chopped fresh oregano

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1/2 tsp. ground cumin

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2 jalapeño peppers, stemmed, seeded and minced

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1 ripe Fresh California Avocado, peeled, seeded and diced

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Enchilada Sauce (see make-ahead recipe below)

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As needed Vegetable oil (for cooking)

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8 (6-inch) corn tortillas

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1/2 cup crumbled cotija cheese

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1/4 cup Mexican crema

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8 thin red onion slices, for garnish

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1/4 ripe Fresh California Avocado, peeled, seeded and sliced for garnish

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2 cloves garlic

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6 large dried guajillo chiles, stemmed and seeded

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1 tsp. dried oregano

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1/2 tsp. freshly ground black pepper

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1/2 tsp. ground cumin

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2 cups vegetable broth

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As needed Salt, to taste

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1 Tbsp. olive oil

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1 tsp. salt

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1 tsp. sugar

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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.