|Avocado||1 Small (Firm)|
|Onion||1 Small, chopped|
|Garlic clove||1 Small, minced|
|Lemon juice||2 Teaspoon|
|Liquid red pepper seasoning||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Tortillas||9 (From An 11 Ounce Can)|
|Vegetable oil/Vegetable shortening||1⁄2 Cup (8 tbs) (For Shallow Frying)|
|Shredded lettuce||1 1⁄2 Cup (24 tbs)|
|Hard cooked egg yolk||1 , sieved|
1. Halve avocado; peel and pit. Mash with a fork in a medium-size bowl. Peel tomato and halve; seed one half, then chop fine; stir into avocado with onion, garlic, lemon juice, liquid red-pepper seasoning, salt and chili powder. Chill a half hour to season. Cut remaining half tomato into tiny triangles.
2. Quarter each tortilla. Pour vegetable oil or melt shortening in a small saucepan to make a 1-inch depth; heat. One at a time, pick up the tortilla quarters with 2 forks or 2 pairs of tongs so they are curved into U shapes, and immerse them in hot oil several seconds; lift out and drain on paper toweling.
3. Place a thin layer of shredded lettuce in each tortilla; top with a rounded teaspoonful avocado mixture; sprinkle with sieved egg yolk. Tuck a tiny tomato triangle into each end.