2 beef ribeye thick-cut filets, cut 1-3/4 to 2 inches thick (about 1 pound)

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1/4 cup fresh lime juice

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1/2 tsp. salt

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1/4 tsp. ancho chile powder

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1/3 cup olive oil

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1 (1 pound) coleslaw mix (about 6 cups)

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1 cup diced fresh or jarred mango

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1 medium ripe, Fresh California Avocado, thinly sliced

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1/4 cup diced red onion

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1/4 cup chopped fresh cilantro

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2 tsp. chopped fresh thyme

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1 tsp. ancho chile powder

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1/2 tsp. coarse grind black pepper

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1/4 tsp. teaspoon ground red 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.