2 Tbsp. olive oil

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1/2 Tbsp. cumin

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1 tsp. ground chipotle

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1/4 tsp. salt, plus additional for sprinkling

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1/4 tsp. black pepper

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1 lb. skirt steak

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15 (4-inch) corn tortillas, warmed

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2 tsp. olive oil

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1/2 lemon, juiced

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As needed Salt, optional

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2 ripe, medium Fresh California Avocados, seeded, peeled and sliced in eighths

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1/4 cup salsa or hot sauce of your choice

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1/4 cup shredded cabbage

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1 1/2 Tbsp. minced onion

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1/4 cup chopped cilantro

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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.