Happy Saturday everyone!! These crispy tortilla shells stuffed with tomato and avocado salsa are seriously scrumpy and exceptionally easy to make! They were inspired by a similar dish that the great British chef Lorraine Pascale made on her television show. I love and admire her! She is so talented and innovative with her food. Plus the woman is an absolute dare devil! She always cooks in a white t-shirt! Can you imagine the potential stains that white t-shirt could endure! Personally I just couldn’t tempt fate like that. In fact, the Christmas present I have asked for this year is an apron which reads ‘what’s cooking good looking’. Anyway back to these gorgeous canapes. Perfect for a light lunch or perhaps if you are hosting dinner party/murder mystery evening type shin dig. Literally only take about 20 mins to make; the recipe iiiiissssss:
Ingredients (Makes 8 shells)
- 2 wholemeal tortilla wraps
- 1 avocado chopped into chunks
- Half a red onion chopped finely
- 2 cloves of garlic chopped finely
- 3 beef tomatoes chopped into chunks
- Handful of chopped coriander
- juice of 1/4 of a lime
- pinch of salt and pepper
- 1 tablespoon of olive oil
Method
- Pre heat the oven to 170c (fan)
- Cut the tortilla wraps into quarters and place them in a muffin tray that has been brushed with a thin layer of olive oil as the picture below displays…
- Put them in the oven to crisp up for approx 10 mins
- While the tortilla chips are crisping up you can make your salsa filling!
- Put the avocado, tomatoes, onion, garlic, coriander, lime jiuce, salt and pepper into a bowl and give it a good mix. It should look a little something like this…
- If you want to give your salsa a kick you could add in some chopped chili too!
- Finally take the tortilla shells out of the oven and fill them with salsa.
It is that simple 🙂 Hope you guys enjoy them as much as I did! 🙂
Starfruit Rainbow 