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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 1 fresh serrano or jalapeno chili
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped white onion
- 2 tablespoons finely chopped fresh coriander
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon sugar if desired
- six 5-inch corn tortillas
- vegetable oil for frying
- 2 firm-ripe avocados (preferably California)
Method
- Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
- In a bowl stir together chili and remaining salsa ingredients.
- Salsa may be made several hours ahead and chilled, covered.
- Stack tortillas and cut them in half.
- Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking.
- Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain.
- Sprinkle fried tortilla strips with salt to taste.
- Halve avocados, removing pits, and peel.
- Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
- Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
