1 1/2 lb. Firm textured fish fillets, such as halibut

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1 1/4 cups fresh lime juice

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3 lb. California Avocados

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6 Papayas, 1 pound each

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2 cups Finely diced red onion

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1 cup Sweetened flaked coconut

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3 Tbsp. Finely chopped jalapeno pepper

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1/2 Tbsp. salt

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3 Tbsp. olive oil

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48 Thin corn tortillas (24 thick tortillas)

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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.