Serves 1
1 large flour tortilla
2 tbsp olive oil
juice 1/2 lime
1 tbsp sliced jalapenos, plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
1/2 avocado, stoned and cut into chunks
1 tomato, chopped
1/2 small red onion, sliced
2 thick slices cooked turkey, shredded
1 tbsp cheddar, grated
soured cream, to serve
Heat the oven to 220, 200 fan, gas mark 7. To make a tortilla basket, soften the tortilla in the microwave for a few seconds, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a small ovenproof bowl. Cook for 8 - 12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and too with the cheese, jalapenos and a dollop of soured cream.
1 large flour tortilla
2 tbsp olive oil
juice 1/2 lime
1 tbsp sliced jalapenos, plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
1/2 avocado, stoned and cut into chunks
1 tomato, chopped
1/2 small red onion, sliced
2 thick slices cooked turkey, shredded
1 tbsp cheddar, grated
soured cream, to serve
Heat the oven to 220, 200 fan, gas mark 7. To make a tortilla basket, soften the tortilla in the microwave for a few seconds, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a small ovenproof bowl. Cook for 8 - 12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and too with the cheese, jalapenos and a dollop of soured cream.
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