Crushed avocado, chilli and lime with crunchy tortillas

AT A GLANCE

  • Serves 4 people

  • ½ tsp each smoked paprika, ground cumin and ground coriander
  • For shallow-frying: vegetable oil
  • 6 small white corn tortillas
  • To serve: goat’s curd and olive oil
  •  
  • Crushed avocado
  • Juice of 3 limes, or to taste
  • ¼ Spanish onion, thinly sliced
  • 1 garlic clove, crushed
  • 3 avocados, coarsely chopped
  • Handful of mixed cherry tomatoes, halved
  • 1 long red chilli, thinly sliced
  • 70 ml olive oil
01   Combine spices and 2 tsp sea salt in a bowl and set aside.
02   Heat 2cm oil in a frying pan over medium-high heat and shallow-fry tortillas, one at a time, turning once or twice, until golden and crisp (1-2 minutes). Drain tortillas on absorbent paper, season with spiced salt, break into rough pieces and set aside.
03   For crushed avocado, combine lime juice, onion and garlic in a bowl, season to taste and stand to soften (1-2 minutes). Coarsely crush avocados and tomatoes in a mortar and pestle, add to onion mixture with chilli and olive oil, stir to combine and serve with crisp tortillas and goat’s curd drizzled with olive oil.

Topics:

SNACK, PAPRIKA, SUMMER, CHILLIES, AVOCADOS, MEXICAN, FAST, TOMATOES, LIMES

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

GERALDINE MUNOZ

FEATURED IN

Feb 2014

Feb 2014

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