Día de los Muertos. Day of the Dead. Religious holiday and cheesy horror film. A day to remember those deceased by laughing, joking, telling anecdotes and eating their favourite foods.
We decided to honour that with a couple of our favourite Mexican recipes – crispy nachos and a guacamole with a twist of chilli and lemon.
To get it just right we armed Howie with his best Spanish (he’s getting very good you know) and sent him off to chat to a couple of Mexican friends (and their mothers).
This recipe is the beautiful culmination of their guacamole knowledge.
It’s a super simple dish that won’t let you down – suitable for any celebration or occasion, or just as a tasty snack. Avocado always mixes well with lemon and salt – and the chilli gives it that extra kick.
And it’s not just good for us – it’s good for our furry friends too. This recipe is completely vegan – no animals were harmed in the making of it. What’s not to like?
Health Benefits – Tangy Guacamole
We’ve said it before – fiber. We’ll say it again – fiber. Fiber, fiber, fiber. We don’t eat enough and that’s really not good!
Fiber is absolutely imperative to a healthy diet, and most people don’t even come close to the needed 20-30g a day. It lowers the chance of heart disease, strokes, diabetes and obesity.
It lowers cholesterol and blood pressure and can even enhance weight loss. Sounds worth eating to me (Fiber, our friend).
This guacamole alone contains over 15g, and add the tortilla fiber to that and you’re there.
This dish is also high in vitamins B6 and C (give your skin a boost over the coming harsh winter months) and the ‘good’ fat.
The fat debate is still raging – if you’re interested in learning more, click here. And then make some guacamole.
Whats your favourite guacamole recipe?
We can highly recommend this guacamole version. But we’re really interested in knowing what your favourite ingredients for your guacamole are!
Crispy Tortillas with Tangy Guacamole
For the guacamole
- 1 big ripe avocado
- ½ red onion
- 2 small tomatoes
- ½ lemon, juiced
- ¼ cup coriander leaves/cilantro, chopped (if you don’t have any, don’t fret - the guacamole can survive without it)
- 1 chilli
- salt and pepper to taste
- 1 clove garlic
For the guacamole
Cut the avocado and remove stone. Take out the flesh and mash it in a bowl.
- Peel and finely dice the onion. Throw into the bowl as well.
- Chop the tomatoes and chuck in too.
- Grate the garlic into the mix.
- Add the salt, pepper (and coriander if you have it) and squeeze in the lemon.
If you like it with a bit of kick, lob in a chopped chili too.
For the tortillas
- Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again)
- If you want extra crispy tortillas (as Howie does), use a knife to spread some olive oil over them. You can skip this part for slightly softer, more ‘floury’ tortillas (Dave’s favourite).
- Sprinkle the salt and cayenne over the tortillas
- Place on a tray and bake for 5 minutes in the oven
- Eat with guacamole and enjoy!
Alternatively this can be made with processor, just blend everything 🙂
MAKE IT GLUTEN FREE: Use gluten-free tortillas, like these coconut flour wraps.
asa2_smart_collection cat_slug=”crispy-tortillas-with-tangy-guacamole” /]
Check out our Breakfast in Six Cookbook
Our beautiful ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!