July 15, 2013
2 tablespoons canola oil
4 six-inch (15cm) corn tortillas
1/4 teaspoon salt (plus additional to taste)
2 ripe avocados (peeled, pitted, and mashed)
1 cup (225g) cherry tomatoes (quartered) or grape tomatoes (halved)
1/4 cup (small bunch) chopped, fresh cilantro (coriander)
1/4 cup (60g) chopped red onion
1 to 2 jalapeño chilies, seeded and finely chopped
1 tablespoon fresh lime juice (or more to taste)
2 large cloves garlic, finely chopped
Freshly ground black pepper, to taste
Salsa or taco sauce for garnish (optional)
Line a baking sheet with several layers of paper towels and set aside.
In a small 7- or 8-inch (18cm or 20cm) skillet, heat the oil over medium-high heat. Working with 1 tortilla at a time, fry each tortilla 20 to 30 seconds on each side or until they are light golden.
Transfer the tortillas to a prepared baking sheet and blot between paper towels. Remove the paper towels and sprinkle the tortillas lightly with salt (if desired).
In a medium bowl, mix together the avocados, tomatoes, cilantro, onion, chilies, lime juice, garlic, 1/4 teaspoon salt, and pepper.
Mound equal amounts (about 1/2 cup (115g)) of the avocado mixture over each tortilla. Garnish with the salsa (if desired) and serve at once.
- You can store the avocado mixture, covered, in the refrigerator for up to 12 hours before returning it to room temperature and continuing with the recipe.
- To make avocado tacos to serve four, omit the canola oil and tortillas and replace with 8 taco shells, heated until crisp (3 to 5 minutes) in a 350 F (175 C) preheated oven.
Recipe from "The Supermarket Vegan" by Donna Klein.
All figures are per serving (assumes 4 servings).
Fat: 20 g
Carbs: 24 g
Fiber: 5 g
Protein: 4 g
Sodium: 190 mg