|4x 15 cm||tortillas — corn|
|2||avocado — mashed|
|1 cup||cherry tomatoes — quartered|
|1/4 cup||fresh coriander — chopped|
|1/4 cup||red onion — chopped|
|1-2||jalapeños — deseeded and finely chopped|
|1||fresh lime juice|
|2||garlic — cloves, finely chopped|
|freshly ground black pepper — to taste|
|salsa — or taco sauce, to garnish|
Line a baking sheet with several layers of paper towels and set aside.
In a small 7- or 8-inch 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) 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 175ºC preheated oven.
Reprinted with permission of Green Monday SA.
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