Preheat oven to 180°C fan-forced. Lightly grease a 12-hole muffin pan (½ cup capacity) with oil spray.
Using a 9cm round cutter, cut out 4 rounds from each tortilla. Press tortilla rounds into greased muffin holes. Spray lightly with oil spray and bake for 12-15 minutes, or until light golden and crisp. Transfer to a wire rack to cool completely.
Meanwhile, whisk the oil, ½ of the lime juice, chipotle, Jalapeno and shallots in a large bowl. Season. Add the tomatoes and coriander. Toss gently to combine.
Coarsely mash the avocado in a bowl with ½ of the lime juice and season. Arrange the tortilla cups on a serving plate or board. Spoon in the avocado mixture and top with the tomato mixture. Serve.
TipChipotle in Adobo Sauce and green Jalapenos are available from the Mexican section of your supermarket. This recipe will make 12 tortilla cups.