- 2 avocados
- Juice of 1 lemon
- Sea salt
- 1/2 cup chopped fresh tomato
- 1/4 cup chopped red onion
- 12 cilantro leaves, coarsely chopped
- 8 small corn tortillas
Cut the avocadoes in half, remove pits, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Mix in the tomato, onion, and cilantro.
Put a cast iron skillet over medium high heat. When the pan is hot, put in a corn tortilla and cook until the tortilla is heated through and softened, about 30 seconds per side.
Spread some of the guacamole onto a heated tortilla, fold it in half, and eat immediately. Repeat with remaining ingredients.
Nutritional analysis per serving:
Calories 265; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 9 g, Poly Fat 2 g) ; Protein 5 g; Carb 33 g; Fiber 9.5 g; Cholesterol 0 mg; Sodium 34 mg