4 small corn tortillas

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1/2 cup grape seed oil

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3 ripe, Fresh California Avocados seeded, peeled and diced

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3 Tbsp. chopped chives

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1 lime juiced

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1 cup refried beans

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4 ears of corn grilled and kernels removed

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1/2 lb. medium sized shrimp peeled and deveined

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1 red bell pepper chopped

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1 tsp. cayenne pepper

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1 tsp. garlic powder

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As needed Salt and pepper 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.