3 corn tortillas, warmed

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1 pork belly, cooked (recipe follows)

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1 Fresh California Avocado, thinly sliced

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1 oz. queso fresco, crumbled fine

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1/2 oz. radish, super thin slices

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6 cilantro sprigs, small

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4 oz. Fresh California Avocado-Tomatillo Mojo Salsa (recipe follows)

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1 Fresh California Avocado Crema (recipe follows)

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2 oz. jalapeno, cut off 4 'sides' of 3-4 ea. whole jalapenos, discarding seed sack and stem

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1 tomatillos, peeled and washed

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4 cloves garlic

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4 oz. sweet onion, cut into 3 thick slices

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As needed Salt to taste

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2 oz. fresh cilantro

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3 Fresh California Avocados, diced

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3 oz. small lemon supremes, diced

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3 oz. orange supremes, diced

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8 oz. sour cream

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4 oz. Fresh California Avocado*, peeled and seeded

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1/4 oz. fresh lime juice

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As needed Salt to taste

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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.