Title: Soft Veggie Tacos
Categories: Ethnic Vegetarian
Yield: 4 Servings
| 1 | | Avocado |
| 1/2 | | Lemon -- juice only |
| 12 | | Flour tortilla (6) |
| 2 | c | Reserved chili succotash |
| 4 | oz | Monterey jack cheese with |
| 1 | | Peppers -- shredded |
| 2 | c | Reserved bok choy cole slaw |
| 1 | lg | Tomato -- chopped |
Cut the avocado lengthwise into 1/4's and discard the pit. Strip off the
peel from each 1/4. Dice the flesh into small pieces and toss with the
lemon juice. Set aside. Wrap the tortillas in a dampened towel and warm
in a microwave oven for 1 minute. Heat the reserved succotash in a heavy
saucepan over medium heat, stirring frequently. Serve the tortillas,
succotash, shredded cheese, coleslaw and chopped tomato for each person to
assemble.