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4 ripe, Fresh California Avocados, halved, seeded and peeled

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1/4 cup lemon juice

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1 cup all-purpose flour

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1 tsp. salt, plus more to finish

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2 egg whites

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2 1/2 cups panko bread crumbs

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1 1/4 tsp. ground cumin

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1 tsp. garlic powder

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2 tomatoes, diced

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4 scallions, thinly sliced

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1 clove garlic, minced

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1/8 tsp. salt or to taste

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1/8 tsp. freshly fround black pepper or to taste

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1 cup sour cream

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1 lime, zested and juiced

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12 flour tortillas, small

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1/4 cup fresh cilantro leaves chopped

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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.