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20 minutes
5 minutes
25 minutes
- 3 avocados - peeled, pitted, and mashed
- 0.25 cup onions, diced
- 0.25 teaspoon garlic salt
- 12 (6 inch) corn tortillas
- 1 bunch fresh cilantro leaves, finely chopped
- jalapeno pepper sauce, to taste
- Preheat the oven to 325°F (165°C).
- Combine ripe avocados, diced onions, and a pinch of garlic salt in a medium bowl; let the flavors meld together.
- Lay out the corn tortillas in a single layer on a large baking sheet.
- Place tortillas in the oven and bake until warm and flexible, typically 2 to 5 minutes.
- Spread the tortillas with the creamy avocado mixture. Finish by topping with fresh cilantro and a drizzle of spicy jalapeño pepper sauce.
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