6 oz. shredded Monterey Jack Cheese

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3 oz. crab meat

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1/2 Fresh California Avocado*, peeled and diced

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1 oz. scallions, roughly chopped

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As needed Pinch of black pepper

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1 tsp. olive oil

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2 9" flour tortillas

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As needed Pico de Gallo (recipe follows)

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As needed Chipotle Aioli (recipe follows)

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As needed Sour cream for serving

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1 large heirloom tomato, diced

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1 small red onion, diced

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1 jalapeno, finely diced

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2 Tbsp. cilantro, chopped

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2 limes, juiced

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8 oz. mayonnaise

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2 Tbsp. water

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1 Tbsp. chipotle chile powder

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1/2 Tbsp. lime juice

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1 garlic clove, minced

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1 tsp. cilantro, chopped

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As needed Salt and pepper to taste

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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.