Move over, Taco Bell! You can whip up this quick and tasty lunch in less time than it would take you to make a run for the border. (Whoa…isn’t it amazing how long TV ad jingles stick in the brain?) And not only is this muy rapido to make, it’s a much healthier choice than a double-cheese, triple-steak burrito.
Crispy Corn Tortillas with Salsa & Avocado
Corn tortillas (be sure to buy ones without fillers–the only ingredients should be corn, lime, and salt)
Monterrey Jack cheese
Salsa (preferably Garden Fresh Gourmet Salsa–there’s a good reason why it went from a back-of-the-kitchen operation to being the #1-rated salsa in America!)
Preheat oven to 350 degrees. While it’s preheating, lay out the tortillas on a baking sheet. (I would make 2-3 per person.) Grate enough cheese to cover the tortillas, then bake them for 8-10 minutes; how long you bake them will depend on how browned and crispy you want them. While they’re baking, cut the avocado in half and scoop out the flesh. (I used half the avocado for 2 tortillas and saved the other half for the next day.) Smash it in a bowl with a fork and add a little bit of lemon juice and a sprinkling of salt and pepper. Stir to combine–the lemon juice will prevent the avocado from browning.
Top the baked tortillas with avocado and salsa. The coolness of the topping will contrast nicely with the warm crispiness of the tortilla. ¡Que rico!
Tip: the best way to save an avocado half for the next day is to leave the pit in the half you want to save, rub the surface with a slice of lemon, and then wrap securely in plastic wrap. You can keep it in the refrigerator overnight. You may have to skim off a few brown spots on the top the following day, but the loss will be minimal. And avocado is so versatile that you can use it with any dish–include it in a sandwich, add it to a salad, make guacamole. I even made avocado pudding once!