4 ripe, Fresh California Avocados seeded, peeled and halved

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1/2 lb. cabbage shredded

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1/4 tsp. salt

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1/4 cup red onion thinly sliced

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1/4 cup cilantro (optional)

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1/4 cup jalapeno diced (or more if you want more heat)

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2 Tbsp. lime juice

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1 Tbsp. olive oil

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1/2 cup vegan mayonnaise

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1/2 Tbsp. hot sauce

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8 corn tortillas

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1 cup cherry tomatoes for serving

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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.