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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