Preheat the oven to 200°C, 400°F, gas 6. Meanwhile, remove and discard the seeds from the peppers, squeeze the lime juice, peel the avocados, remove the pit and chop, then coarsely chop the fresh coriander.

To make the guacamole, mash or mix the peppers, lime juice, avocado and coriander until creamy but slightly chunky. Season with sea salt and freshly ground black pepper before transferring to a serving dish. Brush the tortillas with oil, season, then sprinkle with thyme leaves. Arrange on a baking sheet – so they don’t overlap too much – and cook for 5 minutes until golden, then let cool. Break into quarters if desired and serve the crispy tortillas with the guacamole.