1 packet Waitoa Chipotle & Maple Kebabs
4 radishes, cut in wedges
1 cup each finely sliced red and green cabbage
1 carrot, cut in fine matchsticks
half a teaspoon salt
2 teaspoons sugar
2 tablespoons white wine, cider or rice vinegar
1 avocado, mashed
juice of 1 lime
8 tortillas, heated
Cook the kebabs according to directions on the packet.
In a bowl toss together the radishes, green and red cabbage and carrot with the salt and leave for 5 minutes. Add the sugar and vinegar and toss again and leave 10 minutes.
Mash the avocado together with the lime juice.
Serve the kebabs in the tortillas with avocado and pickle salad.
