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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
2 avocados |
juice of 1 lemon |
sea salt |
1/2 cup chopped fresh tomato |
1/4 cup chopped red onion |
12 cilantro leaves, coarsely chopped |
8 small corn tortillas |
Directions:
1. Cut the avocadoes in half, remove pits, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Mix in the tomato, onion, and cilantro.
2. Put a cast iron skillet over medium high heat. When the pan is hot, put in a corn tortilla and cook until the tortilla is heated through and softened, about 30 seconds per side.
3. Spread some of the guacamole onto a heated tortilla, fold it in half, and eat immediately. Repeat with remaining ingredients.
4. Nutritional analysis per serving:
5. Calories 265; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 9 g, Poly Fat 2 g) ; Protein 5 g; Carb 33 g; Fiber 9.5 g; Cholesterol 0 mg; Sodium 34 mg
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