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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Guac-Filled Tortilla Cups

Source: dLife

Corn tortilla tarts with a delicious avocado filling.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	94.3

Total Carbs	11.2 g

Dietary Fiber	2.8 g

Sugars	2.1 g

Total Fat	4.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.7 g

Potassium	181.7 mg

Protein	2.9 g

Sodium	26.6 mg

Dietary Exchanges 4.8 Fat, 0.1 Vegetables, 0.0 Fruits, 0.1 Milk, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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