Avocados with Strawberry Salsa & Crispy Tortilla Strips
Yield
6 servingsPrep
30 minCook
10 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For strawberry salsa | |||
1 | each |
serrano chiles
fresh, or jalapeno chili |
* |
1 | cup |
strawberries
finely chopped |
* |
1 | cup |
white onion
finely chopped |
|
2 | tablespoons |
coriander
fresh, finely chopped |
|
½ | teaspoon |
lime juice
fresh |
|
¼ | teaspoon |
salt
|
|
½ | teaspoon |
sugar
if desired |
|
3 | each |
corn tortillas (6-inch)
5 inch |
* |
1 | x |
vegetable oil
for frying |
* |
1 | each |
avocados
firm |
|
2 | each |
chicken breasts
grilled, 8 ounce |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For strawberry salsa | |||
1 | each |
serrano chiles
fresh, or jalapeno chili |
* |
237 | ml |
strawberries
finely chopped |
* |
237 | ml |
white onion
finely chopped |
|
3E+1 | ml |
coriander
fresh, finely chopped |
|
2.5 | ml |
lime juice
fresh |
|
1.3 | ml |
salt
|
|
2.5 | ml |
sugar
if desired |
|
3 | each |
corn tortillas (6-inch)
5 inch |
* |
1 | x |
vegetable oil
for frying |
* |
1 | each |
avocados
firm |
|
2 | each |
chicken breasts
grilled, 8 ounce |
Directions
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 ½-inch-thick strips and in a heavy skillet heat ½ inch oil over moderate heat until hot but not smoking.
Working in two 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 the avocado, removing the pit, and peel.
Slice each half lengthwise into 6 wedges.
Slice chicken into 6 wedges and fan, with the avocado, onto 2 plates.
Spoon about ½ cup strawberry salsa over each fan and mound crispy tortilla strips alongside.