Lime guacamole with baked corn tortilla chips

Ingredients

For 1 serving

• Avocado70 g
• Corn tortillas1
• Cherry tomatoes30 g
• Red onion10 g
• Jalapeño5 g
• Cilantro3 g
• Lime juiceto taste
• Saltto taste

Method

1. Heat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Cut the corn tortilla into 8 triangles, lay them on the tray without overlapping and bake for 8 minutes, until golden and crisp; they firm up further as they cool.
3. Meanwhile wash the cherry tomatoes and dice them; peel and finely chop the red onion; wash the jalapeño, deseed it if you want it milder and chop it very finely; wash, dry and chop the coriander.
4. Open the avocado, remove the stone, scoop out the flesh and mash it with a fork with the lime juice and a pinch of salt, leaving it a little chunky.
5. Fold in tomatoes, onion, jalapeño and coriander, taste and adjust the salt and lime; serve the guacamole straight away with the chips.