Tortilla Triangles With Avocado Salsa |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A quick to make recipe from Kurma Dasa's '52 Quick Vegetarian cards'. When I make these, I'll be leaving out all those hot ingredients, but I know I'm undoubtedly in a minority in this taste preference so I'm posting the recipe as on the card! The reviewers so far, I have noted, have omitted the asafetida powder. The Zaar Kitchen Dictionary says that garlic powder or onion powder can be used as a substitute. Ingredients:
4 corn tortillas |
oil (for frying) |
2 avocados, firm but ripe, halved, peeled and chopped |
5 tablespoons iceberg lettuce, inner leaves, finely shredded |
1 small green chili pepper, seeded and sliced into fine julienne strips |
1/4 teaspoon asafetida powder |
2 teaspoons lime juice |
2 tablespoons coriander leaves, finely chopped |
1 medium dried chipotle chiles, finely chopped & reconstituted in a few tablespoons of hot water for 15 minutes or 1 teaspoon smoky hot spanish paprika |
1/4 teaspoon fresh ground white pepper |
1/2 teaspoon salt |
Directions:
1. Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
2. Combine all the salsa ingredients in a bowl and mix gently.
3. Serve the tortilla wedges with the salsa as an appetiser or as a snack.
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