Source: dLife

Corn tortilla tarts with a delicious avocado filling.

Servings

10 Tortilla, corn, ready to bake, medium, 6", unsalted
1 cooking spray
3 fresh avocado
16 oz plain yogurt
1 fresh plum tomatoes , seeded and finely minced
2 tbsp shallots, chopped , or minced (or red onion)
2 medium garlic cloves , minced
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 tsp chili powder
1 pinch ground cayenne (red pepper)
10 Olives, black, jumbo, pitted, canned (for garnish)
1 pinch fresh cilantro , minced (for garnish)

1 Preheat oven to 375°F. Lightly coat mini-muffin cups with cooking spray.
2 Cut tortillas into quarters. Mist tortilla quarters with water and place one quarter in each muffin cup, pushing down in center to form cup.
3 Coat tortillas with cooking spay, and bake until cups are golden and crisp, about 5 minutes. Transfer cups to cooling rack.
4 Cut avocados in half lengthwise; remove and discard the pits. Remove flesh from avocado skin into small mixing bowl.
5 Add yogurt, mashing avocado into chunks.
6 Add tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and chill until ready to serve.
7 Cut each olive into 4 crosswise slices, refrigerate until ready to serve.
8 To assemble, spoon guacamole into each tortilla cup. Sprinkle with minced cilantro and top with olive slice.
9 Arrange on large serving platter.

Serve with salsa for extra flavor.