Mini Tortillas with Chorizo Salsa


  • 20 (8 inch) flour tortillas
  • 2 tbs olive oil
  • 1/2 lb chorizo sausages
  • 1/3 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado
  • juice from 1 lemon
  • 1 large tomato seeded
  • 1/4 red onion
  • 2 tbs balsamic vinegar
  • 1 tbs extra virgin olive oil
  • Cilantro leaves for garnish
  • kosher salt and fresh cracked black pepper to taste
  • Preheat oven to 350 degrees.
  • Cut circles from the tortillas with a 3 inch cookie cutter.
  • Heat 1 tbs of oil in a large non stick skillet and add one third of the mini tortillas and cook in a single layer turning once, until crisp and golden.
  • Drain and repeat with remaining tortillas.
  • Chop the sausages into small cubes and bake on a baking tray for 10 minutes, or until cooked through.
  • Cool and drain on paper towels.
  • Meanwhile, combine the yogurt and chopped cilantro in a small bowl and set aside.
  • Chop the avocado, tomato and onion into small cubes and combine in a bowl.
  • Squeeze lemon juice over.
  • Add the sausage, vinegar, oil, salt and pepper.
  • Gently combine.
  • To assemble, spoon the sausage onto tortillas and top with they yogurt and avocado mixture.
  • Garnish with cilantro leaves.

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