---

---

2 Tbsp. olive oil

---

1 Tbsp. muscavado or light brown sugar

---

1/2 tsp. ground cumin

---

1/2 tsp. chili pepper

---

1/2 tsp. ground coriander

---

1/2 tsp. sea salt

---

1 lime juiced

---

---

---

2 cloves garlic

---

1 jalapeño stem removed and seeded if desired

---

1 large lime juiced

---

1/4 cup water

---

1/4 cup extra virgin olive oil

---

1 cilantro stems mostly removed

---

1 handful Italian parsley

---

1/2 tsp. sea salt

---

2 ripe, Fresh California Avocados seeded and peeled

---

---

---

1 1/2 wild salmon fillet

---

8 corn tortillas

---

2 cups cabbage finely shredded

---

---

---

---

---

*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.