---

---

2 ripe, Fresh California Avocado, seeded, peeled and cubed

---

1/4 cup red onion minced

---

2 Tbsp. cilantro minced

---

1/2 jalapeno stemmed and minced

---

1 Tbsp. fresh lime juice

---

1/4 tsp. kosher salt or to taste

---

---

---

2 cups corn fresh or canned

---

1/3 cup mayonnaise

---

1 Tbsp. melted butter

---

2 Tbsp. red onion finely diced

---

2 Tbsp. cilantro chopped

---

1 lime squeezed

---

1/3 cup crumbled cotija cheese

---

---

---

---

---

1 lb. boneless chicken thighs

---

2 Tbsp. taco seasoning

---

1 lime juiced

---

---

---

California Avocado Guacamole (see make-ahead recipe above)

---

Corn Dip (see make-ahead recipe above)

---

Grilled Chicken (see make-ahead recipe above)

---

16 street taco-sized tortillas

---

1/2 cup red onion finely diced

---

1/4 cup radishes thinly sliced

---

1/2 cup cilantro chopped

---

1/2 cup tomato diced

---

1/2 cup crumbled cotija cheese

---

1 cup chopped romaine lettuce

---

---

---

*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.