- 4 - tortillas
- 15ml - lemon juice
- - handful fresh coriander
- 30ml - plain yoghurt
- 2 - spring onions, chopped
- 2,5ml - each ground cumin, coriander and cayenne pepper
- 2 - avocados, peeled and stoned
- 15ml - mayonnaise
- 2 - tomatoes, finely diced
- - salt and freshly ground pepper
- 30ml - olive oil
- 5ml - smoked paprika
Preheat the oven to 200°C.
Grease two muffin trays (12 hollows each) with nonstick spray.
1 Nacho bowls
Lightly brush the tortillas with the olive oil and cut each tortilla into six triangles.
2 Mix the spices and sprinkle over the tortillas.
Season with salt and freshly ground pepper. Press each tortilla triangle into a muffin hollow.
3 Bake for 7-10 minutes or until light brown and crispy. Remove carefully from the muffin pans, arrange on wire racks and allow to cool completely.
Place all the ingredients in the bowl of a food processor and pulse until fine.
Season with salt and freshly ground pepper.
5 To finish
Spoon some guacamole into each tortilla bowl. Sprinkle the tomatoes and coriander over and serve immediately.