For this family of three, we just love to eat tortillas, especially in summer. So light and refreshing and easy to prepare for dinner or lunch. I found this recipe and just had to share so I can go to when needed.
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
juice of three limes
1/4 spanish onion thinly sliced
I garlic clove, crushed
3 avocados, coarsely chopped
Mixed cherry tomatoes
1 long red chilli, thinly sliced
Combine spices and 2 tsp sea salt in a bowl and set aside.
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.
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.