Mix the lime zest with the crushed garlic and 4 tbsp olive oil, season with salt and pepper
Brush a little onto both sides of the tortillas
Slice each tortillas in 8 and place them on a baking sheet lined with parchment paper. Cook for 6 to 8 minutes then turn them over, cook another 6 to 8 minutes until they are crisp and golden on each side. Then set aside
Slice the red onions thinly and squeeze the juice of a lime over them to macerate for 10 minutes.
Meanwhile, dry roast the cumin seeds in a pan and once fragrant remove them from the heat
Add the garlic oil to the macerated onions and stir in the cumin seeds.
Slice or spoon the avocados and combine with the radicchio, toasted tortillas, thinly sliced scallions, red onion mixture and finish with the cilantro leaves
Eat before the tortillas soften
You can make more tortillas and store them in an airtight container for a couple days
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