This guacamole is really full of flavour, heat from the chillies, tang from the lime and richness from the avocado but by replacing the sour cream with lighter than light mayonnaise you have a fraction of the calories. The tortilla chips themselves are bland and it may be a pretty grim experience to eat a big bowl of them on their own but with the guacamole, which is so strong tasting, you really don’t need any extra flavour. Though feel free to season them yourself if you would prefer. They are really just an intensely crunchy vehicle for the spicy guacamole. This is really nice as a snack or a light lunch. By covering the top of the guacamole with a sheet of cling film it will last much longer without going black so can be made hours ahead of time.
2 whole wheat tortillas
2 spring onions
3 cherry tomatoes
2 heaped tbsp lighter than light mayonnaise
3 chipotles in adobo sauce
1 medium bunch of coriander (cilantro)
half a tsp of sea salt
Cut the tortillas into eighths and bake on a rack for 20 minutes at 160 C or until lightly coloured.
Microwave the lime for about 30 seconds. Juice it into a bowl.
Add the scooped out flesh of the avocados.
Roughly chop the spring onions and add to the bowl.
Quarter the cherry tomatoes and add to the bowl.
Add the mayonnaise.
Finely chop the chipotles and add to the bowl.
Finely chop the coriander (cilantro) and add to the bowl.
Mix all ingredients together and add the salt. If the avocado flesh is too firm, mash with a potato masher.