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How to make Mini tortilla cups with corn salsa

Yield = 8
Prep time: 0:40
Cook time: 0:17
Total time: 0:57

Ingredients

  • 3 jumbo flour tortillas
  • Olive oil cooking spray
  • 400g can corn kernels, drained, rinsed
  • 1/2 medium avocado, finely chopped
  • 1 medium tomato, deseeded, finely chopped
  • 1 long red chilli, deseeded, finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons lime juice

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans. Wrap tortillas in foil. Bake for 5 to 7 minutes or until heated through.
  • Step 2 Remove 1 tortilla from foil, keeping remaining tortillas covered. Using a 6.5cm cutter, cut 8 rounds from tortilla. Press rounds into prepared pan holes. Repeat with remaining tortillas. Spray with oil. Bake for 7 to 10 minutes or until light golden and crisp. Transfer to a wire rack to cool.
  • Step 3 Meanwhile, combine corn, avocado, tomato, chilli, coriander, oil and lime juice in a bowl. Divide mixture between tortilla cups. Serve.