Ingredients
- 1/2 pound cabbage
- thinly sliced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chopped fresh cilantro leaves
- Salt
- Freshly ground black pepper
- 2 ripe avocados
- pitted
- peeled and cut into quarters
- 8 corn tortillas
- warmed
- 1/2 cup crumbled queso fresco (about 2 ounces)
- Lime wedges
- for serving
Instructions
- Toss together the cabbage, lime juice and cilantro in a medium bowl.
- Season to taste with salt and pepper.
- Using a fork, mash 1 avocado quarter over each tortilla.
- Season with salt.
- Top with some of the cabbage mixture and queso fresco.
- Garnish with lime wedges and serve immediately.
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