1/2 yellow onion, peeled and diced

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2 cloves garlic

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2 Tbsp. olive oil

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1 (14-oz.) can no-salt added fire roasted tomatoes

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2 chipotles in adobo (this makes a slightly spicy sauce, add more or less chipotle according to your taste)

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1/2 Tbsp. ground cumin

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1/2 tsp. salt

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1/2 tsp. black pepper

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2 cups cooked shredded chicken (leftover roasted chicken works great for this)

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16 (4-inch) corn tortillas

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Avocado Radish Slaw (see recipe below)

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1/4 cup chopped cilantro

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1 1/2 Tbsp. diced yellow onion

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1 ripe, medium Fresh California Avocados

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3 oz. water

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1 lime, juiced

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1/4 cup cilantro

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Heavy pinch salt

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1 cup shredded radishes

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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.