Avocado and Tomato Mash with Tortilla Crisps
Makes 1 serving

INGREDIENTS
1 half, about 70 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
80 g Tomato
20 g Red onion
1 small, about 30 g Corn tortilla
Half a lime Lime juice
A few stalks, chopped Fresh coriander
To taste Salt

METHOD
1. Heat the oven to 200°C. Cut the tortilla into eight wedges, spread them on a tray and bake for six to eight minutes, until crisp and browning at the edges.
2. Halve the tomato, scoop out the seeds and jelly with a teaspoon, and chop the flesh small. Chop the onion fine.
3. Mash the avocado with the lime and salt, fold in the tomato, onion and coriander, and eat at once with the crisps.

Check ingredient packaging for allergen information.
Some corn tortillas are blended with wheat flour. Check the packet.

RECIPE NOTES
Deseeding the tomato keeps the mash thick. The seeds and jelly are mostly water and turn it into soup.
One corn tortilla makes eight crisps for 66 kcal, and the only part of the plate worth counting after the avocado.

Full recipe: https://www.getfuel8.com/recipes/avocado-tomato-mash-tortilla-crisps
