Midget Tacos Recipe
Ingredients
| 1 small firm avocado | ||
| Tomato | 1 Small | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon juice | 2 Teaspoon | |
| 1/4 teaspoon liquid red-pepper seasoning | ||
| Salt | 1 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| 9 tortillas (from an 11-ounce can) | ||
| Vegetable oil or vegetable shortening for frying | ||
| Lettuce | 1 1/2 Cup (16 tbs), shredded | |
| 1 hard-cooked egg yolk, sieved | ||
Directions
1. Halve avocado; peel and pit. Mash with a fork in a medium-size bowl. Peel tomato and halve; seed one half, then chop fine; stir into avocado with onion, garlic, lemon juice, liquid red-pepper seasoning, salt and chili powder. Chill a half hour to season. Cut remaining half tomato into tiny triangles.
2. Quarter each tortilla. Pour vegetable oil or melt shortening in a small saucepan to make a 1-inch depth; heat. One at a time, pick up the tortilla quarters with 2 forks or 2 pairs of tongs so they are curved into U shapes, and immerse them in hot oil several seconds; lift out and drain on paper toweling.
3. Place a thin layer of shredded lettuce in each tortilla; top with a rounded teaspoonful avocado mixture; sprinkle with sieved egg yolk. Tuck a tiny tomato triangle into each end.
2. Quarter each tortilla. Pour vegetable oil or melt shortening in a small saucepan to make a 1-inch depth; heat. One at a time, pick up the tortilla quarters with 2 forks or 2 pairs of tongs so they are curved into U shapes, and immerse them in hot oil several seconds; lift out and drain on paper toweling.
3. Place a thin layer of shredded lettuce in each tortilla; top with a rounded teaspoonful avocado mixture; sprinkle with sieved egg yolk. Tuck a tiny tomato triangle into each end.
Chef
