Combine

In a bowl, combine the cabbage slaw and the Cilantro Lime dressing. Toss to mix well and set aside.

Smash

In another bowl, smash up the avocado well, but still a little chunky. Stir in the Greek yogurt and the juice of half a lime. Stir to mix well and set aside.

Heat

Remove the Short Cuts from plastic bag and spread evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently. Squeeze the juice of the other half a lime over the Short Cuts while heating. Place the heated Short Cuts on a platter and keep warm.

Serve

When ready to serve, spread some cabbage slaw on a warm tortilla. Add several Short Cuts and then top with avocado cream. Garnish with toppings of your choice!

TIP

For a Healthy Choice...replace the cabbage slaw with grilled vegetables and a squeeze of lime For a Low-Carb Choice...replace the tortilla with a lettuce leaf For a Spicy Choice...replace the lime juice with a squirt of Sriracha sauce over the Short Cuts while heating and add chopped jalapeno to the cabbage slaw For a Breakfast Choice...replace the cabbage slaw with scrambled eggs and top with chopped tomato. For a Buffalo Choice...replace the Cilantro Lime Dressing with Blue Cheese Dressing and replace the lime juice with a squirt of Buffalo Hot Sauce over the Short Cuts while heating. For an Asian Choice....replace the Cilantro Lime Dressing with Hoisin Sauce and replace the lime juice with a squirt of Soy Sauce over the Short Cuts while heating.