Use a metal cupcake or brownie baking pan and cut them into the right size so they will just fit. Gently push them in each opening (see photo).
Bake for 5-10 minutes. Let them cool down afterwards.
Kiwi & avocado pico de gallo
Combine in a bowl the kiwi, red oinion, cilantro, lime juice and zest, garlic, red and green chili pepper and a pinch of Himalayan salt. Mix all together and, taste and if needed add more Himalayan salt or lime juice.
5 kiwis
½ bunch cilantro
1 red onion
1 garlic clove
2 lemons
1 red chili
1 green chili
pinch himalayan salt
To prevent the avocado from being mixed to much and getting soft, add this in the end and mix carefully.
1 avocado
Assemble the cups and pico de gallo
If you want to eat the cups directly lay the cups on a plate and fill them with the kiwi & avocado pico de gallo.
Eat them later. Because of the liquid the tortilla cups get soggy pretty fast, so if they are not eaten directly serve the cups and pico de gallo seperately.
Recipe notes
You can make the tortilla cups and pico de gallo a day in advance. Store the pico de gallo and cups seperately in an air tight container.
You can vary with the ingredients. Black beans (drained and washed) also work very well with the kiwi & avocado pico de gallo.