Veggie Loaded Tacos with Tomato Salsa with Apetina

  • Cook: 30 min


For the cabbage

  • 400 g red cabbages , finely chopped
  • ½ tsp salt

For the tomato salsa

  • 8 large tomatoes (900 g)
  • 2 cloves garlic , finely chopped
  • 3 tbsp fresh fresh mint leaves , finely chopped
  • 1 tbsp juice of lime fruit
  • ½ tsp salt

For serving

  • 250 g sweetcorn
  • 12 mini tortillas (15cm in diameter)
  • 1 avocado , peeled, cored and cut into chunks
  • 1 Apetina® Classic creamy block
  • 2 lime fruits , sliced

Finely chop red cabbage and place in a bowl. Add ½ tsp salt and gently toss. Place in colander and set aside for 15 minutes while you prepare the tomato salsa.

Cut tomatoes into small chunks. Add garlic, mint leaves, juice of lime and salt. Mix it up.

Gently squeeze the red cabbage to remove excess moisture. Place in bowl and add sweetcorn. Warm tortillas according to pack instructions.

Prepare one tortilla at a time by adding the cabbage and sweetcorn mix, tomato salsa and avocado. Crumble with Apetina® Classic Creamy Block, add slices of lime on the side and get ready to dig in.


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