Kale and avocado tacos with lime cream sauce

• 240 ml brown rice, cooked
• 1 head lacinato kale, leaves torn from stems
• 240 ml grated carrots
• 1/2 head red cabbage
• 1 avocado, sliced
• 2 stalks green onion, sliced
• 240 ml yogurt
• 60 ml cilantro, chopped
• 1/2 lime, juiced
• Salt to taste
• Corn tortillas

1. Using a mandoline or very sharp knife, thinly slice the cabbage. Warm the tortillas if desired.
2. To make the lime cream sauce, stir together the yogurt, cilantro and lime juice. Taste and season with salt.
3. Top the tortillas with the brown rice, kale, carrots, cabbage, avocado and green onions. Drizzle the sauce over the top and garnish with more cilantro if desired. Enjoy!

Serve these fresh tacos with a side of black beans or a corn salad. For extra heat, add sliced jalapeños or your favorite hot sauce.