4 2 oz. short ribs

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As needed Salt, to taste

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2 Tbsp. olive oil

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1 1/2 cups beef stock

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1 (12-oz.) can cola

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7 garlic cloves

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1/2 cup onions, chopped

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1 orange, juice only

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1/4 tsp. cayenne pepper

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As needed Pepper, to taste

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4 corn tortillas

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1/2 cup Lettuce, chopped (2 Tbsp. per taco)

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1/4 cup Pico de Gallo (1 Tbsp. per taco)

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Cilantro (optional)

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1/2 ripe, Fresh California Avocados, peeled, seeded and diced

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As needed Jalapenos (optional)

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1 ripe, Fresh California Avocado, peeled, seeded and diced small

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2 Tbsp. mayonnaise

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2 Tbsp. sour cream

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2 medium garlic cloves, minced

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1 Tbsp. lime juice

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1/4 tsp. salt

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1/8 tsp. pepper

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As needed Garnishes

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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.