4 lb. cod filet 1/2" dice

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2 tomatoes halved, seeded, cut into thin strips

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1 red onion thinly sliced

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2 bunches cilantro, (4 cups) roughly chopped

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2 tsp. dried oregano

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1 tsp. ground black pepper

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4 ripe, Fresh California Avocado, seeded, peeled and mashed

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As needed Lime juice

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24 crispy 6-inch corn tostados

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2 hearts of romaine 4 cups cut into shreds

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2 cups lime juice

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2 habanero peppers charred

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2 cups garlic cloves

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1/2 cup cilantro stems

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1 cup red onion roughly chopped

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1/2 cup salt

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2 Tbsp. 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.