Ingredients

• For the Tortillas
• 85 grams cornmeal
  
• 145 grams brown rice flour
  
• 40 grams tapioca flour
  
• 200 milliliters hot water
  
• 62,5 milliliters coconut oil
  
• ¹/₄ teaspoon salt
  

• For the Filling
• 150 grams ripe avocado, mashed
  
• 75 grams roma tomatoes, diced
  
• 50 grams red onion, thinly sliced
  
• 7 grams cilantro, chopped
  
• ¹/₂ teaspoon cumin powder
  
• 15 milliliters lime juice
  
• ¹/₄ teaspoon salt