Snack

Avocado and Tomato Mash with Tortilla Crisps

Name: Avocado and Tomato Mash with Tortilla Crisps
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 half, about 70 g Avocado; 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

Half an avocado mashed with deseeded tomato, red onion, lime and coriander, with a corn tortilla baked into eight crisps. 221 kcal.

Calories: 221kcal
Protein: 4g
Fat: 15g
Carbs: 19g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some corn tortillas are blended with wheat flour. Check the packet.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Avocado and Tomato Mash with Tortilla Crisps, plated and ready to serve. — The finished recipe. Avocado and Tomato Mash with Tortilla Crisps

Ingredients 1 to 6 for avocado and tomato mash with tortilla crisps arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for avocado and tomato mash with tortilla crisps arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Salt

Avocado and Tomato Mash with Tortilla Crisps, preparation step 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. — Step 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.

Avocado and Tomato Mash with Tortilla Crisps, preparation step 2: Halve the tomato, scoop out the seeds and jelly with a teaspoon, and chop the flesh small. Chop the onion fine. — Step 2. Halve the tomato, scoop out the seeds and jelly with a teaspoon, and chop the flesh small. Chop the onion fine.

The finished avocado and tomato mash with tortilla crisps. — Step 3. Mash the avocado with the lime and salt, fold in the tomato, onion and coriander, and eat at once with the crisps.

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Ingredients

Avocado1 half, about 70 g
Flesh only. Half a medium avocado is about 70 g.
Tomato80 g
Red onion20 g
Corn tortilla1 small, about 30 g
Lime juiceHalf a lime
Fresh corianderA few stalks, chopped
SaltTo taste

Method

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.
Halve the tomato, scoop out the seeds and jelly with a teaspoon, and chop the flesh small. Chop the onion fine.
Mash the avocado with the lime and salt, fold in the tomato, onion and coriander, and eat at once with the crisps.

Worth knowing

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.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.