Cumin Glazed Rib Tacos with California Avocado Pineapple Salsa and Grilled Corn Esquite

Serves: 6


California Avocado Pineapple Salsa

2 Tbsp. freshly squeezed lime juice
2 Tbsp. Tequila
2 Tbsp. brown sugar
1/3 ripe pineapple, trimmed+ and cut into 1/4-inch slices lengthwise
1/4 cup white wine vinegar
1/2 small red onion, cut into 1/4-inch dice
1 jalapeño pepper, stemmed, seeded if desired, and minced
1/2 small jicama, peeled and cut into 1/8-inch dice
1/2 cup chopped fresh cilantro
1 Tbsp. Extra virgin olive oil
1 tsp. Salt, to taste
1/4 tsp. freshly ground black pepper
2 ripe, Fresh California Avocados, seeded, peeled and cut into 1/4-inch dice

Cumin Glazed Ribs

1/4 cup Paprika
1/4 cup ancho chile powder
1/4 cup ground cumin
4 1/2 lb. pork baby back ribs
As needed Salt and freshly ground black pepper, to taste
1/4 cup chopped garlic
3 jalapeño peppers, stemmed and seeded if desired
1 Tbsp. ground cumin
3 Tbsp. hot sauce
1 cup freshly squeezed lime juice
1 tsp. salt
1/2 cup honey
As needed California Avocado Pineapple Salsa (see make-ahead recipe above)
As needed Grilled Corn Esquite (see recipe below)
12 (4-inch) corn tortillas, warmed (optional)

Grilled Corn Esquite

6 ears fresh, sweet corn, in the husk
2 Tbsp. Extra virgin olive oil
1 Tbsp. unsalted butter
6 Tbsp. mayonnaise
2 Tbsp. freshly squeezed lime juice, to taste
1 tsp. Cayenne pepper, to taste
1 tsp. salt
6 Tbsp. grated cojita cheese (can substitute with Feta cheese)


12 (4-inch) corn tortillas, warmed (optional)

*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