12 ripe, Fresh California Avocados* peeled, seeded and halved

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24 white corn tortillas 6-inch

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3 cups cabbage shredded

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1 1/2 cups tomatoes diced

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8 oz. gluten-free beer

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12 oz. club soda

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1 1/2 cups garbanzo bean flour (6 oz.)

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1 1/2 cups white rice flour (7 ½ oz.)

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As needed Salt and pepper

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1 1/2 tsp. chipotle pepper canned, in adobo

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1/2 cup vegan (no egg) mayonnaise (4 oz.)

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As needed Salt and pepper, to taste

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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.