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Chipotle steak marinade (see recipe below)

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2 lb. skirt steak, flank steak or flat iron steak

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Tempura batter (see recipe below)

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Avocado-fennel aioli (see recipe below)

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1 ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges

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12 slider buns or small sweet bread rolls

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3 chipotle chiles with adobo sauce

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1 bunch cilantro, trimmed of stems

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1 (6-oz.) can tomato paste

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1/4 cup lime juice

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2 cups orange juice

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1/2 cup brown sugar

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2 Tbsp. honey

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1 pinch salt

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10 cloves garlic

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3 ripe Fresh California Avocados

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1/2 cup sour cream

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1/2 cup mayonnaise

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1/4 cup chopped basil

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1/4 cup chopped cilantro

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2 Tbsp. lime juice

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1 jalapeno, seeded and minced

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1 bulb fennel

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2 Tbsp. fennel seed

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As needed Salt and pepper, to taste

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1/2 cup flour

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1/2 cup cornstarch

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1 tsp. baking soda

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1 tsp. baking powder

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1 tsp. sugar

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1/2 tsp. salt

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1 egg

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2/3 cup ice water

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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.