Ingredients

• 2 avocados
• Juice of 1 lemon
• Sea salt
• 1/2 cup chopped fresh tomato
• 1/4 cup chopped red onion
• 12 cilantro leaves, coarsely chopped
• 8 small corn tortillas

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Instructions

1. Cut the avocadoes in half, remove pits, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Mix in the tomato, onion, and cilantro.
2. Put a cast iron skillet over medium high heat. When the pan is hot, put in a corn tortilla and cook until the tortilla is heated through and softened, about 30 seconds per side.
3. Spread some of the guacamole onto a heated tortilla, fold it in half, and eat immediately. Repeat with remaining ingredients.