Name: Crushed avocado, chilli and lime with crunchy tortillas
Yield: 4
Ingredients: ½ tsp each smoked paprika, ground cumin and ground coriander; For shallow-frying: vegetable oil; 6 small white corn tortillas; To serve: goat’s curd and olive oil; Crushed avocado; Juice of 3 limes, or to taste; ¼ Spanish onion, thinly sliced; 1 garlic clove, crushed; 3 avocados, coarsely chopped; Handful of mixed cherry tomatoes, halved; 1 long red chilli, thinly sliced; 70 ml olive oil

Ingredients

½ tsp each smoked paprika, ground cumin and ground coriander

For shallow-frying: vegetable oil

6 small white corn tortillas

To serve: goat’s curd and olive oil

Crushed avocado

Juice of 3 limes, or to taste

¼ Spanish onion, thinly sliced

1 garlic clove, crushed

3 avocados, coarsely chopped

Handful of mixed cherry tomatoes, halved

1 long red chilli, thinly sliced

70 ml olive oil

Method

Main

1.Combine spices and 2 tsp sea salt in a bowl and set aside.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz