½ tsp eachsmoked paprika, ground cumin and ground corianderFor shallow-frying:vegetable oil6small white corn tortillasTo serve:goat’s curd and olive oilCrushed avocadoJuiceof 3 limes, or to taste¼Spanish onion, thinly sliced1garlic clove, crushed3avocados, coarsely choppedHandfulof mixed cherry tomatoes, halved1long red chilli, thinly sliced70 mlolive oil
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.