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4 corn Tortillas (4 1/2-inch)
1 ripe Avocado
4 ounces Goat Cheese
1/3 cup finely diced red Onions
1 teaspoon Cumin Seeds
3 teaspoons Lemon Juice
1/4 teaspoon hot Sauce (Tabasco)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Tablespoons chopped fresh Cilantro
4 Tablespoons Sour Cream
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Preheat oven to 350F. Bake corn tortillas on a baking sheet for 15-20 minutes or until crisp. Grate goat cheese if necessary, and mash with avocado in a small bowl. Add onion, cumin seeds, lemon juice, Tabasco, salt, and pepper, mixing well. Top tortillas with mixture, dividing evenly. Place one tablespoon of sour cream on top of each filled tortilla. Garnish with a little cilanto, and serve.
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