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Avocado And Roasted Corn Guacamole With Toasted Corn Tortillas

Natural.Foodie's picture
  Corn kernels 1 Cup (16 tbs) (Fresh / Thawed Frozen)
  Corn oil 7 Tablespoon (1/4 Cup Plus 3 Tablespoons)
  Avocados 2 Large, cut into 1/2 inch dice (Preferably Hass)
  Tomato 1 Large, cut into 1/4 inch dice
  Chopped fresh coriander 1⁄4 Cup (4 tbs) (Cilantro)
  Minced red onion 2 Tablespoon
  Minced jalapeno pepper 1 Teaspoon (Fresh / Pickled)
  Minced garlic 1 Teaspoon
  Fresh lime juice 2 Tablespoon
  Cider vinegar 1 Teaspoon
  Coarse kosher salt 1 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon
  5 inch corn tortillas 14 Ounce, quartered (2 Packages, 7 Ounces Each)
  Salt To Taste

1. Preheat the oven to 450°. On a baking sheet, toss the corn with 1 tablespoon of the oil. Roast, tossing often, for 7 to 8 minutes, until golden. Let cool, then transfer to a medium bowl.
2. Fold in the avocado, tomato, coriander, onion, jalapeno and garlic. Stir in the lime juice, vinegar, coarse salt, cumin and 2 more tablespoons of the corn oil. Cover and refrigerate for up to 6 hours.
3. Meanwhile, in a large bowl, toss the tortilla pieces with the remaining 1/4 cup oil. Arrange half of the tortillas in a single layer on 2 large baking sheets. Bake for 5 to 6 minutes, or until crisp. Remove from the oven, transfer to paper towels and season with table salt. Repeat with the remaining tortillas and more salt. Serve the tortilla chips warm with the cold guacamole.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 465 Calories from Fat 253

% Daily Value*

Total Fat 29 g45%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 467.3 mg19.5%

Total Carbohydrates 48 g15.9%

Dietary Fiber 11.8 g47.2%

Sugars 1.6 g

Protein 7 g13.8%

Vitamin A 8.8% Vitamin C 26.1%

Calcium 6.3% Iron 10.3%

*Based on a 2000 Calorie diet

Avocado And Roasted Corn Guacamole With Toasted Corn Tortillas Recipe