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1/4 tsp. salt

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1/4 tsp. ancho chile ground

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1/4 tsp. smoked paprika

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1/4 tsp. cumin ground

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1/4 tsp. coriander seed ground

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1/4 tsp. oregano dried

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1/8 tsp. chipotle ground

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1/8 tsp. clove ground

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1/4 cup ghee divided

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1 garlic clove minced

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1 1/4 lb. chicken boneless skinless diced (I use 1 breast and 1 thigh, any type will do)

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1 Tbsp. rice vinegar

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1 1/2 ripe, Fresh California Avocados seeded, peeled, chopped

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1/4 cup shallot fine diced

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1/4 cup cilantro fine chopped

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3 Tbsp. lime juice

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10 grain free tortillas

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1/8 tsp. salt or to taste

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2 jalapeños roasted, peeled and seeded

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1/2 ripe, Fresh California Avocado seeded, peeled, chopped

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1/2 cup water

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1/4 cup shallots diced

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1/4 cup cilantro whole leaves

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2 Tbsp. lime juice

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1 Tbsp. rice vinegar

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1/4 tsp. cumin seed whole, toasted

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1/4 tsp. coriander seed whole, toasted

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1/8 tsp. fennel seed whole, toasted

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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.