Crisp Tortillas with Salsa and Guacamole

These make a deliciously easy canapé to prepare for friends. It not only taste good it looks good. The salsa and guacamole can be prepared up to 6 hours in advance and the miniature tortilla's can be made 1-2 days ahead as long as they are stored in a well sealed container.

Preparation: 30 minutes

Cooking: 10 minutes

Ingredients

Guacamole

  • 2 ripe avocado
  • 6 tbsp yoghurt
  • 2 tsp. coriander powder
  • 1/2 tsp. garlic powder (optional)
  • Juice of 1 lime
  • 1-2 drop of Tabasco
  • 1 pinch salt

Tortillas

  • 4 flour tortillas
  • oil for deep frying

Salsa

  • 5 plum or vine ripened tomatoes, diced
  • 200g red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 Cucumber, diced
  • 5 tbsp coriander, chopped
  • 5 tbsp mint, chopped
  • 3 tbsp olive oil
  • juice of 1 lime or lemon
  • 1 tbsp salt
  • 2 tbsp caster sugar

To Serve

  • pinch paprika

Method

  1. Guacamole: Place the flesh of the avocado in a bowl and add the remaining ingredients and mash until you have a fairly smooth mixture alternatively do this with a food processor but the mixture may become to smooth.
  2. Salsa: Place all the prepared ingredients in a container and mix well so that all the ingredients intermingle. Leave for 1 to 2 hours at room temperature to allow the flavors to develop.
  3. Tortillas: Preheat oil in a deep fryer or large saucepan or wok to 180°C. Using a small round pastry cutter (2inche/5cm), cut out 30 small rounds of tortilla. Deep fry a few rounds at a time until they are crisp and golden, remove them from the oil and place the on kitchen paper to drain. Repeat this process with the remaining tortillas. Allow the tortillas to cool and store them in a sealed container until ready to serve.
  4. To Serve: Place a small spoonful of guacamole on each tortilla, topped with a small spoonful of salsa. Serve the tortillas on a large serving plate dusted with paprika.