Surimi tacos with cabbage and salsa

Ingredients

For 1 serving

• Corn tortillas3
• Surimi120 g
• Cabbage80 g
• Salsa60 g
• Avocado0.3
• Cilantro4 g
• Lime juiceto taste
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs, fish,

Method

1. Remove the outer leaves of the white cabbage and shred it very finely; dress it with the oil, lime juice and a pinch of salt and leave it to soften.
2. Halve the avocado, remove the stone and skin and slice it thinly; wash, dry and roughly tear the coriander.
3. Shred the surimi with your fingers and warm it in a non-stick pan over medium heat for 2 minutes, stirring, until heated through.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable; keep them covered with a tea towel.
5. Fill the tortillas with the cabbage, surimi, avocado slices, Mexican salsa and coriander and serve straight away.