The recipe Halve, stone and peel 2 ripe avocados, put them in a mixing bowl then crush them roughly with a fork. Thinly slice a couple of spring onions and add them to the bowl. Finely shred 6 large mint leaves, and finely chop 1 small, hot red chilli then fold them into the avocado. Tear up a handful of coriander leaves, add to the avocado, squeeze over the juice of a lime and season with black pepper. Toast 2 small tortillas on a hot griddle or frying pan, letting them brown in patches. Lay each warm tortilla on a plate, then divide the mashed avocado between them. Place folds of smoked salmon over the top, a little more coriander and mint, then a trickle of olive oil. Serve immediately. Makes 2. The trick Soft corn tortillas need only a few seconds warming in a hot pan. If you leave them on the pan too long they will toughen. Get a nonstick pan hot first, so they can brown in about 20 seconds – if you heat them slowly your tortillas will dry out. Turn and warm the othe