2 1/2 Tbsp. rice flour

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1/3 cup water

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1/2 tsp. ground cumin

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1/2 tsp. salt

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1/2 tsp. freshly ground black pepper

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1/3 cup quinoa

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1/3 cup poppy seeds

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1/3 cup sesame seeds

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As needed Rice flour, for dusting

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1 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices

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As needed Salt, to taste

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As needed Vegetable oil, for frying

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8 (4-inch) corn tortillas, warmed

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4 romaine lettuce leaves, torn in half

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1 cup Corn Relish (see make-ahead recipe below)

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8 cilantro sprigs for garnish

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4 Tbsp. Extra virgin olive oil

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2 cups fresh corn kernels

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As needed Sea salt and freshly ground black pepper, to taste

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1 red bell pepper, cored, seeded and cut into 1/4-inch dice

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3 green onions, white and light green parts only, thinly sliced

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1 canned chipotle chile, seeded, if desired, and minced

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1/2 bunch cilantro, chopped

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3 Tbsp. red wine vinegar

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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.