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Mini Guacamole Cups
Makes 18 mini cups
These individual guacamole cups are perfect for late-night snacking. For a party treat, double up the tortilla cup recipe and make a double batch of shells. Store in airtight container and fill shortly before serving. Yum yum!
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Ingredients
Tortilla cups
- 6 - 9 in (23 cm) whole grain or flour tortillas
- 2 Tbsp (30 mL) extra-virgin olive oil
Creamy guacamole
- 1 large, ripe Haas avocado, peeled and pitted
- 1 Tbsp (15 mL) lime juice
- 3 cherry tomatoes, finely diced
- 1 jalapeno, seeded and finely minced
- 2 Tbsp (30 mL) minced red onion
- 2 Tbsp (30 mL) chopped cilantro
- 1 garlic clove, peeled, smashed, and minced
- 1/4 tsp (1 mL) sea salt
- 1/8tsp (0.5 mL) freshly ground black pepper
- 1/4 cup (60 mL) thinly sliced black olives, for garnish
- Cilantro sprigs, for garnish
Nutrition
Per serving:
- calories 60
- protein 1 g
-
total fat
4 g
- sat. fat 1 g
-
total carbohydrates
6 g
- sugars 1 g
- fibre 23 g
- sodium 53 mg
Directions
01
Preheat oven to 375 F (190 C).
02
Warm tortillas to make them more pliable. Using 3 in (8 cm) cookie cutter, cut tortillas into 18 rounds. Save remaining tortilla pieces for toasting and dipping. Lightly brush tortilla rounds and mini muffin tin with oil. Gently press 1 tortilla round into each oiled muffin cup. Toast shells in oven for 8 minutes, or until almost crispy and pale golden. Remove pan from oven and set aside to cool. They can be stored in an airtight container for several days.
03
In large bowl, combine avocado and lime juice. With fork or potato masher, mash until almost smooth but with a few chunks remaining. Add remaining guacamole ingredients and gently fold in.
04
Spoon or pipe equal amounts of guacamole into tortilla cups, and garnish with sliced olives and cilantro. Add additional garnishes, as desired. They’re best served immediately.
