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1/2 cup panko (Japanese bread crumbs)

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1/4 tsp. freshly ground black pepper

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1/4 tsp. salt

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1 tsp. smoked paprika

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1 large egg

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1 ripe, Fresh California Avocado, peeled, seeded, and cut into 16 thin wedges

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1/4 cup Extra virgin olive oil

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1/4 cup orange juice

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2 Tbsp. white vinegar

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1 Tbsp. minced garlic

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1 tsp. honey

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1/4 tsp. salt

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1/4 tsp. freshly ground black pepper

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1/2 tsp. ground cumin

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1/2 tsp. chili powder or ¼ tsp. red pepper flakes

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4 (4-oz.) tilapia fillets

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As needed Lemon wedge, for garnish

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1/4 cup low-fat sour cream or plain non-fat Greek yogurt

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1 Tbsp. chili garlic hot sauce

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1 Tbsp. Dijon mustard

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1 Tbsp. minced garlic

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2 Tbsp. fresh lime juice

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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.