48 corn tortillas 6"

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Black Bean Mash (recipe follows)

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Pickled California Avocado Slices (recipe follows)

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Lime Crema Sauce (recipe follows)

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Lime Crema Slaw (recipe follows)

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Fried California Avocado Slices (recipe follows)

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48 grape tomatoes sliced ⅛” thick on the bias

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24 jalapeno peppers sliced 1/16” thick on the bias

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3 limes each cut into 8 wedges

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3 cups (18 oz.) canned black beans reserving ½ cup + 2 Tbsp. liquid

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1 1/2 tsp. garlic powder

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1 1/2 tsp. ground cumin

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1 1/2 tsp. ancho chili powder

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1 tsp. smoked paprika

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1 tsp. kosher salt

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1 tsp. black pepper freshly ground

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1 cup (8 oz.) white wine vinegar

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2 Tbsp. kosher salt

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2 Tbsp. granulated sugar

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2 Tbsp. Aleppo pepper

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4 ripe but firm, Fresh California Avocados peeled, seeded and cut into 12 slices, approximately ½” thick slices

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1 jalapeno pepper sliced 1/16” on the bias

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2 garlic cloves

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1 1/2 cups (12 oz.) vegan mayonnaise

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3/4 cup (6 oz.) lime juice freshly squeezed

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2 Tbsp. lime zest

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1 tsp. kosher salt

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1 tsp. black pepper freshly ground

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8 cups (12 oz.) Napa cabbage shredded

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2 cups (12 oz.) mango ¼” diced

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2 cups (12 oz.) ripe, Fresh California Avocado ¼” diced

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3 cups (12 oz.) orange bell pepper ⅛” julienned

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1 1/2 cups (12 oz.) Lime Crema Sauce

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1 1/2 tsp. kosher salt

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1 1/2 tsp. black pepper freshly ground

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3 cups (15 oz.) all-purpose flour

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2 cups (16 oz.) vegan eggs

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12 cups (24 oz.) panko breadcrumbs

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4 ripe but firm, Fresh California Avocados peeled, seeded and each cut into 12 slices, approximately ½” thick

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Vegetable oil for deep frying

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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.