Avocados With Strawberry Salsa And Crispy Tortilla Strips
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
39
Sourness
39
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 tbsps
Coriander (finely chopped fresh)1 tsp
Lime Juice (fresh)1 tsp
Salt1 tsp
Sugar (if desired)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
3
Salsa may be made several hours ahead and chilled, covered
4
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine
5
In a bowl stir together chili and remaining salsa ingredients
6
Salsa may be made several hours ahead and chilled, covered
7
Stack tortillas and cut them in half
8
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
9
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
10
Sprinkle fried tortilla strips with salt to taste
11
Halve avocados, removing pits, and peel
12
Slice each half lengthwise into 6 wedges and fan onto 4 salad plates
13
Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside
14
Stack tortillas and cut them in half
15
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
16
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
17
Sprinkle fried tortilla strips with salt to taste
18
Halve avocados, removing pits, and peel
19
Slice each half lengthwise into 6 wedges and fan onto 4 salad plates
20
Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside