Corn Tortillas with Lightened Zucchini Guacamole
MexicanSalads & Bowlsgluten freerawlow sugarhigh fiber
TOFU+10g protein
Recipe by Nikoleta · @surovadcerka
Two swaps, both of which sound like compromises and aren't. The tortillas are corn, pepper and soaked sesame blended into a batter and baked crisp — no flour, no frying. And most of the avocado in the guacamole is replaced by grated zucchini, which takes the fat down sharply while keeping the texture.
The zucchini works because guacamole was never really about avocado flavour. It's about lime, coriander, garlic and salt carried on something soft. A quarter of an avocado is enough to bring the richness back.
Spread the batter as thin as you can manage. Thickness decides everything here — thin rounds crisp in twelve minutes, thick ones stay leathery no matter how long they bake.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tortillas
- 400 g frozen or fresh corn kernels
- 1 yellow bell pepper
- 100 g sesame seeds, soaked
- 1/2 lime - juice
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
guacamole
- 1 zucchini
- 1/4 avocado
- 1 tomato
- 1 spring onion
- 1 clove garlic
- 1 lime - juice
- 1 handful coriander
- 1/4 tsp salt
Contains: sesame
How to make it
Nutrition
280Calories
10 gProtein
34 gCarbs
16 gFat
8 gFiber
per serving
