INGREDIENTS
4 whole wheat tortillas
10 ml olive oil
For the dip:
2 Zespri™ Green kiwifruits
1 avocado
1 red onion
20 g jalapeños
A few sprigs of coriander
30 ml lime juice
5 g of salt
METHOD
- Cut each tortilla into 8 triangles and brush with olive oil on both sides. Place the triangles onto a baking sheet lined with parchment paper and put into an oven preheated to 175ºC. Bake for 12-15 minutes. Remove from the over and put on a wire rack to cool down, until they harden and get a crispy texture.
- For the dip: Peel and finely chop the onion. Peel the kiwis and cut them into small cubes. Cut the jalapeños into slices.
- Cut the avocado in half, remove the pit and remove the pulp. In a bowl, add the avocado pulp, mash with a fork, season, and drizzle with the lime juice. Add the onion, kiwi, jalapeños, and chopped cilantro. Mix well, add salt to taste and serve with the crispy tortillas.
