- 4 ripe avocados
- 2 tomatoes
- 3 cloves of garlic, finely chopped
- juice of half a lemon
- 3 spring onions, chopped
- salt and freshly ground black pepper to taste
- Tabasco sauce to taste (optional)
Remove the avocados’ skins and pits. Crush the avocados with a fork until smooth. Quarter the tomatoes and remove the seeds. Dice. Add the rest of the ingredients and mix with the avocado. Season with salt and black pepper (and Tabasco, if you like).
Quarter the tortillas. Pour sunflower oil into a deep saucepan, at least 3 cm deep. Heat the oil and fry each quarter for about 1 minute on each side. They’ll puff up a bit and become crisp. Drain on paper towels.