Notes:
• Leftover Tortillas: If you have leftover tortilla scraps, you can brush them with olive oil, sprinkle with salt, and bake them alongside the tortilla cups for 5-7 minutes until crispy. They make great chips for dipping in salsa or guacamole.
• Make-Ahead: The salmon tartare and avocado mousse can be prepared in advance. Just store them separately in airtight containers in the fridge for up to 24 hours. Assemble the cups just before serving to keep everything fresh and crisp.
• Customizable: Feel free to customize the tartare with other herbs or spices, or add a bit of heat with finely chopped chili or a dash of hot sauce.
• Gluten-Free: Be sure to use corn tortillas if you need the dish to be gluten-free.
• Serving Size: This recipe makes 12 tortilla cups, but it can easily be doubled or halved depending on your needs.
