2 underripe, Fresh California Avocados peeled, seeded, thick sliced

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3/4 cup breadcrumbs

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1/8 tsp. avocado oil

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2 bell peppers stem and seeds removed, sliced

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1 red onion skin and root removed, sliced

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1 Tbsp. extra virgin olive oil

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1/2 tsp. salt

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1/4 tsp. black pepper

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8 (6-in.) tortillas

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1 cup vegan sour cream

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1 batch homemade vegan walnut taco meat

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1/2 tsp. fresh cilantro leaves to taste

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1/2 tsp. red onions diced, to taste

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1/2 tsp. scallions diced, to taste

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1/4 cup romaine lettuce chopped, to taste

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8 lime wedges

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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.