Author Notes
This recipe was inspired by a dinner I worked for a class requirement at The Natural Gourmet Institute. By using your hands to squeeze the ingredients together, the cabbage softens and it creates a tender, creamy slaw. You can put your own swerve on it by adding other ingredients, such as poppy seeds, chopped pickle, or shredded carrot. —MizChef
Ingredients
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1
large ripe Haas avocado, diced
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4 cups
shredded cabbage
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1 tablespoon
lime juice
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1 1/2 teaspoons
kosher salt
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Freshly ground black pepper to taste
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8
(6-inch) corn tortillas
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Olive oil for brushing
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2
medium plum tomatoes, diced small
Directions
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1. Combine the avocado, cabbage, lime juice, salt, and pepper in a medium bowl. With your hands, squeeze the ingredients together until cabbage has softened and ingredients are well combined. Taste for seasoning and adjust to your taste.
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2. Using a 3-inch biscuit cutter, cut out 2 circles from each tortilla. Brush them lightly with olive oil and brown them on both sides on a grill or in a frying pan.
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3. Spoon a heaping tablespoon of the slaw onto each tortilla round and garnish with the tomato.
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