- Prep Time:20m
- Cook Time:10m
- Total Time:30m
- Serves: 4
- Yield: 12 mini taco bowls
Ingredients
For the shells
- 4 wheat tortillas, quartered
- Oil, for brushing
- Salt, to taste
For the Guacamole
- 1 avocado (flesh weighs 140g)
- 2 tbsp. chopped shallots
- 1 tbsp. chopped tomato
- 1 garlic, mashed
- 1 tbsp. cilantro
- Generous squeeze of lemon juice
- Salt, to taste
More toppings
- 1/2 c cooked beans
- 1 c iceberg lettuce, chopped
- 1/2 c chopped onion
- 1/2 c chopped tomato
- 1/2 c corn kernels
- 1/4 c cilantro, chopped
- Sour cream (optional)
- Shredded cheese (optional)
Instructions
Make the taco shells
- Preheat oven to 425°F/220°C.
- Press each tortilla quarter into a muffin cup. Brush/spray with vegetable oil and sprinkle a pinch of salt on each.
- Bake in the preheated oven at 425°F/220°C for 8-10 minutes. Keep an eye, the tips tend to burn a bit.
- Cool completely on a wire rack. Store in an air-tight container for a week. If it goes soft, it can be made crisp again in a 200°F/90°C oven.
Make the Guacamole
- In a bowl, mash the avocado flesh with a fork. Generously squeeze fresh lemon juice to prevent discoloration. Stir in the chopped onion, tomatoes, cilantro and the mashed garlic. Season with salt to taste.
- Cover and refrigerate for 30 minutes to let the flavors mature.
Assemble
- Place the tortilla shells, toppings and guacamole on the table. Assemble just when you are ready to eat. Make different combinations to make each taco a little bit more interesting.
