Crispy Tortilla Cups with Avocado Salad

Light and vibrant party fare or picnic food: crisp tortilla cups filled with a juicy avocado salad with cherry tomatoes, red onion, and cilantro. Simple to make, striking on the table, and gone in minutes.

Ingredients for 12 cups

• 4 tortillas
• Olive oil
• 1 avocado
• 5 cherry tomatoes
• A little red onion
• Chopped cilantro
• Juice of half a lemon
• 1/2 tsp | 2 g salt

Step-by-step recipe

1. Preheat the oven to 356°F | 180°C on convection.
2. Cut 12 rounds from the tortillas, 3 from each, sized to fit the cups of a muffin tin.
3. Brush the muffin cups with olive oil, place the tortilla rounds into them, pressing the edges in gently. Drizzle a little more oil over the top.
4. Bake for 7–10 minutes, until golden and crisp. Let the cups cool for 2–3 minutes, then remove from the tin.
5. While the cups bake, make the salad: dice the avocado, tomatoes, and red onion, add the cilantro, pour in the lemon juice, and season with salt. Toss gently.
6. Fill the cooled cups with the salad and serve right away.

Serving and storage

Serve immediately after assembling so the cups stay crisp. The bases can be baked ahead and kept for up to 1 day in an airtight container at room temperature. The salad is best mixed just before serving.

Tips and variations

• No round cutter? Use a sharp knife and trace around an upside-down glass or a lid of the right size.
• To keep the cups from softening, fill them just before serving. If the salad has stood for a while, drain off any excess juice.
• Variations: add diced cucumber or sweet corn; swap lemon for lime; replace cilantro with parsley if you like.
• Do not throw away leftover tortillas: cut them into strips, toss with olive oil and a pinch of thyme, bake until crisp, and serve with labneh and cucumber.

Nutritional value

Frequently asked questions