Crispy Potato and Veggie Soft Tacos

1. Preheat oven to 350°.
2. If using potato wedges, dice into small chunks. Spray a baking tray and place potatoes on to warm in the oven for 5 minutes, adding the tortillas to the tray for the final 2 minutes.
3. Meanwhile in a blender, blend the creamy chipotle salsa with about ¼ of the cubed avocado. Sprinkle chile lime seasoning on the rest of the avocado cubes, set aside.
4. For each serving, place 2 tortillas in a shallow bowl. Divide warm potatoes between the tortillas.
5. Top potatoes with creamy salsa, carrots, cabbage and seasoned avocado cubes. Serve immediately.

Variations: Use coleslaw mix or a salad blend in place of the shredded carrots and red cabbage, or mashed potatoes instead of the crispy potatoes.

Serving Suggestion: Add a ¼ lime wedge with each serving. May also serve with diced tomatoes and/or fresh cilantro.

Beverage Pairing: Cold beer.