INGREDIENTS

3 Mission® 6" White Corn Tortillas (10610)  
3 slices Beefsteak Tomatoes , 1/4" thick 
2 oz.  Avocados , pulp 
1 oz. Goat Cheese , Chevre 
6 slices Grilled Zucchini , 1/4" thick 
1 Tbsp. Fresh Cilantro , minced  
1 tsp. Black Pepper , coarse ground 
1/2 tsp. Kosher Salt  
1/4 oz. Extra Virgin Olive Oil  
0.10 oz.  Sour Cream  
0.05 oz. Green Scallion , sliced 
1 sprig  Cilantro  

DIRECTIONS

1.) Mix the olive oil, cilantro, kosher salt, course ground pepper and set aside.

2.) Mix the avocado and goat cheese and set aside.

3.) With a 2.5” cutter, cut 3 circles out of the corn tortilla shell and deep fry until firm and golden brown.

4.) Take the goat cheese and avocado mixture and spread it evenly on the 3 tomato slices and then place 2 zucchini slices on the top of each tomato.

5.) In the center of the plate, place 1 tomato/zucchini set, then a tortilla shell and repeat three times ending up with a tortilla shell on top.

6.) Garnish the top of the tortilla shell with the sour cream mixture. With a squirt bottle, shake and drizzle the olive oil around the plate. Garnish the top of the tortilla shell with a cilantro sprig.

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