Tasty Mexican Corn Shells (Print Version)

# Ingredients:

01 - 12 corn tortillas for the base.
02 - Veggie or corn oil for frying.
03 - A pinch of salt.
04 - 3 1/2 cups bean paste.
05 - Half an iceberg lettuce, thinly cut.
06 - 2 ripe tomatoes, diced.
07 - 1-2 fresh avocados, cut into chunks.
08 - 8 oz grated cheese mix.
09 - 1 cup chunky salsa sauce.
10 - Handful of fresh cilantro leaves.

# Instructions:

01 - Gently heat the bean paste until soft and smooth.
02 - Pop tortillas in oven at 250°F for about 10 minutes to remove moisture.
03 - Pour oil about 1/4 inch deep and wait till it bubbles slightly.
04 - Drop in tortillas one by one, cooking each side for around 1 minute until crunchy.
05 - Put on paper towels and sprinkle with a bit of salt.
06 - Stick shells back in the 250°F oven to maintain crispness.
07 - Place all your toppings in individual dishes for serving.
08 - Smear bean paste on each shell and pile on whatever toppings you like.

# Notes:

01 - Ready-made shells work in a pinch.
02 - Switch up toppings based on what you fancy.
03 - Crispy shells can be made a day ahead.
04 - Popular quick bite from Mexican street vendors.

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