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15 minutes
- 2-3 fresh green chillies to taste
- 2 limes
- 3 avocados
- 1 large bunch fresh coriander
- sea salt
- freshly ground black pepper
- 12 flour tortillas
- 3 lugs extra virgin olive oil
- ½ bunch fresh thyme leaves picked
- Preheat the oven to 200°C/400°F/gas 6. Remove and discard chilli seeds, juice the limes, peel and chop avocados, chop coriander. Make guacamole by mashing or blending chillies, lime juice, avocado, and coriander until creamy but slightly chunky. Season, pour into a serving dish. Brush tortillas with oil, season, sprinkle thyme leaves, bake on a tray for 5 minutes until golden, let cool. Serve crispy tortillas with guacamole, optionally in wedges.
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