• 53calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsFluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoon(s) vegetable oil

  2. 1/2 teaspoon(s) cumin

  3. 1/2 teaspoon(s) cayenne pepper

  4. 10 6-inch corn tortillas

  5. Juice of 1 lime

  6. 1 teaspoon(s) salt

  7. 2 firm, ripe avocados

  8. 3 cup(s) Strawberry Tomato Salsa

  9. 1/2 cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. Make the chips: Preheat oven to 400 degrees F. Stir the oil, cumin, and cayenne together in a small bowl. Lightly brush each tortilla piece with the oil mixture and cut each into quarters. Place the tortilla pieces on two baking sheets and bake until crisp -- about 10 minutes.

  2. Make the nachos: Combine the lime juice and salt in a large bowl and set aside. Halve the avocados, remove the pit, cut each half in two, and peel them. Slice each avocado quarter into about 10 thin slices, place in the seasoned lime juice, toss to combine, and set aside. Place tortilla chips in a single layer on a large platter. Top each chip with 1 to 2 avocado slices, 1 tablespoon salsa, and 1/2 teaspoon sour cream. Serve immediately.


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