Avocados with Strawberry Salsa and Crispy Tortilla Strips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 fresh serrano or jalapeño 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) |
Directions:
1. Make salsa: Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
2. In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
3. 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.
4. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
5. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
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