These individual guacamole cups are perfect for late-night snacking. For a party treat, double up the tortilla cup recipe and make a double batch of shells. Store in airtight container and fill shortly before serving. Yum yum!
Endlessly versatile
Little tortilla cups are great for enjoying any number of fillings. Try them with hummus and salsa, too.
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Mini Guacamole Cups
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Ingredients
Tortilla cups
- 6 - 9 inch whole grain or flour tortillas
- 2 Tbsp extra-virgin olive oil
Creamy guacamole
- 1 large ripe Haas avocado, peeled and pitted
- 1 Tbsp lime juice
- 3 cherry tomatoes finely diced
- 1 jalapeno seeded and finely minced
- 2 Tbsp minced red onion
- 2 Tbsp chopped cilantro
- 1 garlic clove peeled, smashed, and minced
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup thinly sliced black olives for garnish
- Cilantro sprigs for garnish
Instructions
- Preheat oven to 375 F
- Warm tortillas to make them more pliable. Using 3 inch cookie cutter, cut tortillas into 18 rounds. Save remaining tortilla pieces for toasting and dipping. Lightly brush tortilla rounds and mini muffin tin with oil. Gently press 1 tortilla round into each oiled muffin cup. Toast shells in oven for 8 minutes, or until almost crispy and pale golden. Remove pan from oven and set aside to cool. They can be stored in an airtight container for several days.
- In large bowl, combine avocado and lime juice. With fork or potato masher, mash until almost smooth but with a few chunks remaining. Add remaining guacamole ingredients and gently fold in.
- Spoon or pipe equal amounts of guacamole into tortilla cups, and garnish with sliced olives and cilantro. Add additional garnishes, as desired. They’re best served immediately.
Recipe Notes
Per tortilla cup: 60 calories; 1 g protein; 4 g total fat (1 g sat. fat); 6 g total carbohydrates; (1 g sugars, 23 g fiber); 53 mg sodium
