This vibrant appetizer pairs a shatteringly crisp pita shell with silky guacamole brightened by lime, cilantro, and a gentle kick of heat. It comes together in just 25 minutes and disappears fast — perfect for a party spread, picnic basket, or an effortless snack.
Ingredients
- Thin pita bread — 2 sheets
- Ripe avocados — 2
- Tomato, seeded and finely chopped — 1
- Red onion, finely chopped — 1/4
- Garlic — 1 clove
- Lime juice — 1 lime
- Fresh cilantro, chopped — 2 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Chili pepper or jalapeño, finely chopped — 1/2 (optional)
- Olive oil — 1 tbsp (for brushing the pita)
- Sweet paprika — 1/2 tsp (optional)
- Sour cream or plain yogurt — 2 tbsp (for serving, optional)
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut each sheet of pita bread into long strips about 2–2 1/2 inches wide.
- Shape the strips into tubes: it helps to wrap them around foil cones to keep the center open. Place seam-side down.
- Brush the tubes with olive oil and, if you like, dust lightly with paprika.
- Bake for 6–8 minutes, until crisp and golden. Let cool, then carefully remove the pita from the foil.
- For the guacamole, peel the avocados and mash with a fork to your preferred texture. Stir in the onion, tomato, chili, garlic, lime juice, cilantro, salt, and pepper. Taste and adjust.
- Just before serving, fill the crispy tubes with guacamole using a spoon or a piping bag.
- Serve right away, with a little sour cream or yogurt on the side if desired.
Nutritional Value per Serving
| Calories | 260 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Carbohydrates | 21 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 420 mg |
Serving and Storage
- Fill the tubes only at the last minute to keep them crisp.
- Cover the guacamole with plastic wrap pressed directly onto the surface and refrigerate for up to 8–10 hours.
- Store the baked, unfilled crispy tubes in an airtight container at room temperature for up to 24 hours.
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Tips and Variations
- No oven: toast the tubes in a dry skillet for 30–45 seconds per side, holding their shape gently with tongs.
- Adjust the heat to taste: use more or less chili, or swap in a pinch of red pepper flakes.
- Citrus twist: lime can be replaced with lemon, with a little zest for extra fragrance.
- Gluten-free: use gluten-free tortillas or corn tortillas and follow the same method.
- Add-ins: corn, cucumber, or roasted peppers add texture and sweetness; keep the filling modest so the shells stay crisp.
Frequently Asked Questions
- The tubes lost their crunch. What should I do? Fill them just before serving and avoid overfilling with guacamole. Keep the shells stored separately in an airtight container.
- Can I make them ahead? Yes: bake the tubes and prepare the guacamole in advance. Store them separately and assemble about 5 minutes before serving.
- What can I use instead of cilantro? Parsley, or a mix of parsley and scallions. The flavor will be softer, but still fresh.
- Can I make them without onion and garlic? Yes. Add a pinch of smoked paprika or a little scallion for aroma.