Ingredients
- 1 container zucchini dip
- Small flour tortillas
- 4 avocados, cut in half, sliced
- 1 lime, juiced
- ½ packet taco seasoning
- 4 cups shredded red cabbage
- 1/4 cup chopped cilantro
- Tri-color tortilla strips
Instructions
- Spread about 2-3 tablespoons of the zucchini dip onto each flour tortillas.
- In a small bowl add sliced avocado and mix gently with lime juice and taco seasoning. Add an equal amount of avocado to each taco.
- Top taco with red cabbage, cilantro, and tortilla strips.
