24 servings
Ingredients
- 4-5 whole wheat flour tortillas
- 2 ripened avocados
- ¼ cup finely chopped red onion
- Juice from 1 lime
- ½ teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Pinch of chili powder (optional)
- ¼ cup diced grape tomatoes
Optional – you can add boiled egg white or cooked prawns if you want high protein content .
Directions
- Preheat the oven to 400 degrees F.
- Use a 2-3″ round cookie or biscuit cutter to cut rounds from the tortillas.
- Press a tortilla round into a cup of a mini muffin pan. Repeat for the rest of the tortilla rounds.
- Bake for 8-10 minutes or until the tortilla cups are lightly browned. Remove from the oven and let cool on a cooling rack.
- Meanwhile, make the guacamole. Scoop the avocado out into a medium mixing bowl. Add the onion, lime juice, lemon juice, salt, garlic powder and chili powder. Using a sharp knife, cut through the avocado in the bowl until it is a small dice.
- When the tortilla cups are cool, spoon a heaping teaspoon into each cup. Top with the diced tomatoes.
