36 jicama tortillas (4-5")

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2 1/4 lb. Mahi Mahi

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2 1/4 Chunky Ginger California Avocado Spread (recipe follows)

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1 1/2 cups Wasabi Broccoli Slaw (recipe follows)

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6 ripe, Fresh California Avocados, peeled, seeded, halved, sliced ¼" thick

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1/2 cup pork panko

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24 slices Fresno pepper

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6 limes cut in half lengthwise

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1 ripe, Fresh California Avocados

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2 tsp. minced garlic

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1/2 tsp. Moroccan spice blend (ras el hanout)

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1/8 tsp. chili powder

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1/8 tsp. cumin

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1/8 tsp. smoked paprika

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2 tsp. fresh lime juice

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2 tsp. chopped cilantro

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2 Tbsp. diced tomatoes

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1/4 cup mayonnaise

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1/8 tsp. Moroccan spice blend (ras el hanout)

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1 1/2 tsp. fresh lime juice

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1 tsp. wasabi powder

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2 Tbsp. warm water

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12 oz. broccoli slaw mix

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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.