A quick supper built on the guacamole you have: fry tortillas until they shatter, pile them in a bowl, and top with the spicy guacamole straight from the jar. No cooking required of it, just assembling.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 15 g protein, 84 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. Working in batches, fry 4 corn tortillas one at a time for 30 seconds per side until golden and crispy, then transfer to paper towels and tear into shards. Season with salt while still warm.10 min
2. Divide the crispy tortilla shards between two bowls. Spoon the guacamole over the top of each bowl, squeeze a quarter of the lime over it, and serve right away while the tortillas still crackle.

Note Swap the guacamole for salsa if you prefer. Leftovers keep two days covered in the cold. Serve with a cold beer or a lime agua fresca to balance the heat.