1
ripe avocado
25
kalamata olives, pitted
3
jarred Spanish caperberries, drained and chopped
2
cloves
garlic
1 1/2
tablespoons
fresh lime juice
1
tablespoon
Olive Oil
1
teaspoon
anchovy paste
10
7-to-8-inch flour tortillas
4
ounces
thinly shaved parmesan
*
chopped fresh cilantro, to taste
*
kosher salt and freshly ground black pepper
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