Sweet Pea Guacamole, Warm Crunchy Tortillas Recipe

Name: Tropical Beach Cafes Sweet Pea Guacamole, Warm Crunchy Tortillas Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 1 cup frozen peas (thawed); 1 tbs fresh cilantro leaves (chopped); 0.25 cup red onion (finely minced); 2 tbs fresh lime juice; 0.5 count jalapeño (seeded and finely minced); 1 tsp extra-virgin olive oil; 0.25 tsp ground cumin; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 cup cherry tomatoes (optional, finely chopped); 8 count corn tortillas (6-inch); 3 tbs neutral oil (vegetable or canola); 0.5 tsp fine sea salt; 2 count lime wedges (for serving)

Inspired by Tropical Beach Cafe

Time30m

Serves4

Make Sweet Pea Guacamole, Warm Crunchy Tortillas Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sweet Pea Guacamole

3 count ripe avocados

1 cup frozen peas (thawed)

1 tbs fresh cilantro leaves (chopped)

1/4 cup red onion (finely minced)

2 tbs Fresh lime juice

1/2 count jalapeño (seeded and finely minced)

1 tsp extra-virgin olive oil

1/4 tsp Ground cumin

1 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 cup cherry tomatoes (optional, finely chopped)

Warm Crunchy Tortillas

8 count corn tortillas (6-inch)

3 tbs neutral oil (vegetable or canola)

1/2 tsp fine sea salt

2 count Lime wedges (for serving)

Method

Sweet Pea Guacamole

Prepare peas

If peas are still cold from the freezer, place them in a microwave-safe bowl and microwave on high 30–45 seconds until just warmed. Alternatively, blanch in boiling water for 30 seconds then shock in ice water and drain. Pat dry. This prevents them from cooling the avocado mixture and helps retain bright color.

Mash avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Using a fork or potato masher, mash to a chunky-smooth texture; leave some small pieces for texture.

Combine base ingredients

Add the thawed peas to the mashed avocado. Gently press a few peas against the side of the bowl with the back of a spoon to break some for creaminess while leaving others whole for pop. Add the minced red onion, chopped cilantro, minced jalapeño, lime juice, olive oil, ground cumin, salt, and black pepper.

Fold and taste

Fold ingredients together until evenly combined. If using cherry tomatoes, fold them in last so they keep shape. Taste and adjust seasoning: add more lime for brightness, salt to enhance flavor, or a pinch more cumin for warmth.

Rest and serve

Let guacamole rest 5 minutes at room temperature to allow flavors to meld (or chill up to 30 minutes). If holding longer, press plastic wrap directly on surface to prevent browning. Transfer to a serving bowl when ready.

Warm Crunchy Tortillas

Heat oil

Pour neutral oil into a large skillet (cast-iron or stainless works well) and heat over medium-high until shimmering but not smoking, about 2–3 minutes.

Fry tortillas

Working in batches of 2–3, add tortillas to the hot oil and fry 30–40 seconds per side, flipping once, until they are puffed in places and beginning to blister and turn golden brown at the edges. Use tongs to press them gently so they crisp evenly. Remove and drain briefly on a wire rack or paper towel-lined tray. Sprinkle with fine sea salt immediately while still hot.

Keep warm

To keep previously fried tortillas warm and crisp while frying remaining tortillas, place them in a single layer on a baking sheet in a 200°F (95°C) oven. Do not stack wet tortillas, or they will steam and lose crunch.

Serve

Arrange warm, crunchy tortillas alongside the sweet pea guacamole. Serve with lime wedges for squeezing over tortillas or guacamole.