Chipotle‑Lime Avocado & Pico de Gallo on Tortilla Chips
By Toby Devonshire
Co-Founder of Supp
Prep Time
15 mins
Servings
4 Servings
Cook Time
0 mins
Difficulty
Easy
Bright, creamy chipotle‑lime avocado paired with punchy pico de gallo makes a fast, flavourful snack.
Ingredients
200g corn tortilla chips, for serving
about 2 medium ripe avocados, halved, stone removed, flesh scooped and mashed
1 tbsp chipotle paste (or 1 chipotle in adobo, minced), mixed into avocado
2 limes, juiced (reserve a wedge or two to serve)
250g ripe tomatoes, diced (use vine or plum tomatoes for best flavour)
50g red onion, finely chopped
15g fresh coriander (cilantro), finely chopped
1 (about 20g) green chilli or jalapeño, finely chopped
1 small garlic clove, minced
1/2 tsp sea salt, to taste
1/4 tsp freshly ground black pepper, to taste
Method
Step 1
Make the pico de gallo: combine the diced tomatoes, finely chopped red onion, chopped coriander, chopped green chilli (if using), 1 tbsp (15ml) lime juice and a pinch of sea salt in a small bowl. Stir, taste and adjust seasoning. Set aside to let the flavours meld while you prepare the avocado.
Step 2
Prepare the chipotle‑lime avocado: mash the avocado flesh in a mixing bowl with a fork until slightly chunky. Add the chipotle paste, the remaining lime juice (about 30ml), the minced garlic (if using), 1/4 tsp sea salt and a grind of black pepper. Mix until well combined and taste, adjusting lime, chipotle or salt as needed.
Step 3
To serve: arrange the tortilla chips on a serving platter or individual plates. Spoon dollops of the chipotle‑lime avocado across the chips and top each dollop with a spoonful of pico de gallo.
Step 4
Garnish with extra coriander leaves and lime wedges. Serve immediately so the chips stay crisp.
Nutritional Information
Per serving:
Energy - 392kcal
Protein - 5.8g
Carbohydrates - 39.7g
Fat - 24.6g
Fibre - 9.2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For best texture mash avocados by hand rather than in a food processor. Prepare the pico up to 1 hour ahead and keep chilled to let flavours develop, but assemble just before serving so chips remain crisp.
