| | Crispy corn tortillas with dips
Crispy corn tortillas with dips
Crispy corn tortillas with dips 4.3-5 9
  • Calories: 978 kj
  • Fat: 16.5g
  • Carbohydrates: 15.4g

How to Make:

  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut each tortilla into 8 triangles. Place on prepared tray. Spray with oil. Bake for 5 to 7 minutes or until crisp. Set aside to cool. Transfer to snap-lock bags.
  2. Place tomato, coriander and corn in a bowl. Season with salt and pepper. Stir to combine. Transfer to an airtight container. Refrigerate.
  3. Place avocado, sweet chilli sauce and sour cream in a bowl. Season with salt and pepper. Stir to combine. Transfer to an airtight container. Refrigerate. Serve with tortillas.
Time for preparing:
17 min.
Servings:
2

Ingredients:

  • 4 (16cm each) white corn tortillas
  • Olive oil cooking spray
  • 2 medium tomatoes, chopped
  • 2 tablespoon chopped fresh coriander leaves
  • 125g can corn kernels, drained, rinsed
  • 1 avocado, mashed
  • 2 teaspoons sweet chilli sauce
  • 1 tablespoon reduced-fat sour cream
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