Mini-tortillas with Cream Cheese Jalapeños, spicy avocado crème and tomato salsa

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Servings
Servings 10 people
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Ingredients

Avocado-crème 

  • 2 avocados
  • 2 tbsp. olive oil, extra virgin
  • 1 lime, juice and zest
  • 1 tbsp. Sriracha
  • salt 

Tomato salsa

  • 250 g. beef tomatoes, brunoise
  • 1 red onion, finely diced
  • 4 sprigs coriander, finely sliced
  • 125 g. garlic, finely diced
  • 1 lime, juice and zest
  • ½ chili pepper, cleaned and finely cut

Additional

  • 10 Mini-tortillas (store-bought)
  • 1 dl. sour cream
  • 10 little gem leaves

Preparation

‘Tacos are a very popular street food that are also a firm favourite to have on a mains or sides menu. These mini-tacos are filled with Mexican guacamole, tomato salsa and Cream Cheese Jalapeños. The latter consists of fresh jalapeños, filled with cream cheese and coated in a deep-fried crispy crust.’

  1. Cut the avocados in half and remove the stone. Scoop out the flesh and mash it thoroughly either with a fork or in a blender or kitchen robot.
  2. Season to taste using the olive oil, lime juice and zest, some Sriracha and salt. Scoop the mixture into a piping bag and store in the fridge until use.
  3. For the tomato salsa, mix all of the ingredients together and season to taste with some salt as desired.
  4. Pour the sour cream into a piping bag and place it in the fridge along with the other preparations.

Serving

  1. Deep-fry the Cream Cheese Jalapeños at 175°C for about 3:30 minutes. Then allow them to rest in a warm place for a further 2 minutes.
  2. Warm the tortillas on a baking tray or in the microwave.
  3. For every tortilla, place 1 lettuce leaf in the centre, add a dollop of tomato salsa and some drops of avocado crème and sour cream on top.
  4. Add 2 of the Cream Cheese Jalapeños to each tortilla and fold them over in half.
  5. Serve them upright on a plate or in a purpose-made taco rack.