4 oz. Fajita vegetables (bell pepper and onion), julienned

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4 oz. chicken, shrimp or steak (cut into ½” strips if using chicken or steak), cooked

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2 oz. Jalapeno Butter (recipe follows)

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4 oz. lettuce mix

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4 oz. pinto beans, drained and rinsed

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1 oz. shredded mixed cheese blend (Monterey Jack, Cheddar, etc.)

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2 oz. fried tortilla strips (about 2 – 6” tortillas)

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1 Tbsp. pico de gallo

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3 oz. Serrano Vinaigrette, divided (recipe follows)

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1 Tbsp. pepitas (roasted pumpkin seeds)

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1 oz. Fresh California Avocado, peeled, seeded, diced

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1 Tbsp. Cotija cheese, crumbled

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2 oz. margarine, room temperature

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2 oz. butter, room temperature

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1 Tbsp. minced jalapeno

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1 1/2 tsp. minced garlic

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3/4 tsp. Worcestershire sauce

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1/4 tsp. hot sauce

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1/4 tsp. Mexican seasoning

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1/4 tsp. minced cilantro stems

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4 oz. Cabernet Vinaigrette

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3/4 tsp. minced Serrano peppers

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1/2 tsp. minced garlic

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1/2 tsp. chopped cilantro

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1/4 tsp. Freshly ground pepper

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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.