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Mix the 15 ml olive oil, yoghurt, mayonnaise, lime juice and zest, Robertsons Cayenne Pepper, Robertsons Garlic Salt and black pepper. Add this to the cabbage and mix well. Keep aside.
In another small bowl, combine all the salsa ingredients and mix well.
Heat a griddle pan on medium heat until hot. Grill the tortillas in the griddle pan until it is lightly charred and hot.
Assemble the tacos by dividing the cabbage evenly among the grilled tortillas, top with the biltong slices and the avocado.
Fold the tortillas in half and serve immediately with the chunky salsa, lime wedges and pickled onions.