3/4 lb. cooked deli potato wedges or potato tots

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8 medium-sized flour or corn tortillas

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1/2 cup creamy chipotle salsa

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2 ripe, Fresh California Avocados, seeded, peeled and cubed, divided

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1/8 tsp. chile lime seasoning, or to taste

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1/2 cup shredded carrots

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1/2 cup shredded red cabbage

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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.