1 cup crab meat (imitation crab may be used)

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1 (8-oz.) jar mild salsa

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1/3 cup chopped fresh cilantro

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1 cup sour cream

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1/2 cup minced green onions

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1 cup shredded Mexican-blend cheese

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1/4 tsp. salt

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1/4 tsp. pepper

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4 (8-inch) flour tortillas

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1 ripe, Fresh California Avocado, peeled, seeded and cut in half dice

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3/4 cup red enchilada sauce (bottled or canned)

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1 tomato, seeded and diced, for garnish

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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.