Crispy California Avocado Tacos-Gluten Free

Serves: 4


2 1/2 Tbsp. rice flour
1/3 cup water
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup quinoa
1/3 cup poppy seeds
1/3 cup sesame seeds
As needed Rice flour, for dusting
1 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices
As needed Salt, to taste
As needed Vegetable oil, for frying
8 (4-inch) corn tortillas, warmed
4 romaine lettuce leaves, torn in half
1 cup Corn Relish (see make-ahead recipe below)
8 cilantro sprigs for garnish

Corn Relish

4 Tbsp. Extra virgin olive oil
2 cups fresh corn kernels
As needed Sea salt and freshly ground black pepper, to taste
1 red bell pepper, cored, seeded and cut into 1/4-inch dice
3 green onions, white and light green parts only, thinly sliced
1 canned chipotle chile, seeded, if desired, and minced
1/2 bunch cilantro, chopped
3 Tbsp. red wine vinegar

*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