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Avocado in Tortilla Cups

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Avocado in Tortilla Cups

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total prep
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  • 1. Preheat oven to 375 degrees F. Lightly spray mini-muffin cups with cooking spray.
  • 2. Cut tortillas into quarters. Mist tortilla quarters with water and place a quarter in each muffin cup opening pushing down in the center to form a cup. Re-spray with cooking spay and bake until cups are golden and crisp about 5 minutes. Tip out the cups and cool on a rack.
  • 3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin remove the avocado half from the skin. Cut the avocado into 1-inch pieces.
  • 4. Using a large mixing spoon blend the avocado with the yogurt mashing the avocado as you mix to a chunky consistency. Add in the tomato shallot garlic lemon juice lime juice chili powder and cayenne. Cover and chill until ready to serve.
  • 5. Cut each olive into 4 crosswise slices refrigerating until ready to serve.
  • 6. To assemble spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.