Crispy guacamole tacos
Makes: 16
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Crispy guacamole tacos
Tortilla chips and guacamole are a party favourite, and these clever crispy filled mini tacos bring all that deliciousness in one easy bite
Makes: 16
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
92Kcal
Fat
6gr
Saturates
2gr
Carbs
8gr
Sugars
1gr
Fibre
2gr
Protein
2gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 large soft flour tortillas (from a 496g pack)
- 2 ripe avocados, flesh scooped out
- juice of 1 lime
- 1 tbsp olive oil
- a handful of fresh coriander
- 1⁄2 red onion, very finely chopped
- 1⁄2 red chilli, very finely chopped
- 75g cherry tomatoes, finely chopped
- 40g feta, crumbled - use vegetarian if required
- 8 slices pickled jalapeños, halved
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Using a 7cm cutter, cut out 16 circles from the tortillas. Turn 2 muffin tins upside down and then nestle the circles in between the raised holes of the muffin tin to create a taco shape. Bake for 5-6 minutes, until the mini taco shells are golden and crisp. Remove from the oven and leave to cool. Store in an airtight container until ready to assemble.
- Up to 3 hours ahead, make the guacamole. Put the avocado flesh, lime juice, olive oil and most of the coriander in a mini food processor and blitz until creamy and combined. Stir through the chopped red onion, chilli and cherry tomatoes and season with salt.
- Shortly before serving, spoon some of the guacamole into each crispy taco shell and then top with the crumbled feta, jalapeños and remaining chopped coriander.
