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3 ripe Fresh California Avocados, halved, seeded, peeled and quartered

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1/4 cup chopped fresh cilantro

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1/2 medium red onion, diced

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2 jalapeño peppers, stemmed, seeded and finely diced

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2 Tbsp. freshly squeezed lime juice

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1 tsp. salt

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As needed Freshly ground black pepper, to taste

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32 cherry or grape tomatoes

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1/4 cup Extra virgin olive oil

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1 tsp. dried oregano

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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4 (10-inch) flour tortillas

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1/4 cup Extra virgin olive oil

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2 Tbsp. freshly squeezed lime juice

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1 tsp. achiote paste

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1 tsp. Paprika

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1/2 tsp. ancho chile powder (optional)

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1 pinch Cayenne pepper, to taste

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1 tsp. salt

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1 cup shredded green cabbage

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1/4 cup sour cream

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1 lemon, juiced

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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1 cup California Avocado Guacamole (see make-ahead recipe above)

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8 strips bacon, fried until very crispy and crumbled into bits

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1/4 cup crumbled cotija cheese

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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.