Find Some Recipes - Avocados with Strawberry Salsa and Crispy Tortilla Strips

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Avocados with Strawberry Salsa and Crispy Tortilla Strips

for strawberry salsa: 1 fresh serrano or jalapeno chili
1 cup finely chopped strawberries
1 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
three 5-inch corn tortillas vegetable oil for frying 1 firm-ripe avocado
two 8 ounce grilled chicken breasts
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 1/2-inch-thick strips and in a heavy skillet heat 1/2 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 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.

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<h1>Avocados with Strawberry Salsa and Crispy Tortilla Strips</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />for strawberry salsa: 1 fresh serrano or jalapeno chili <br />1 cup finely chopped strawberries <br />1 cup finely chopped white onion <br />2 tablespoons finely chopped fresh coriander <br />1/2 teaspoon fresh lime juice <br />1/4 teaspoon salt <br />1/2 teaspoon sugar if desired <br />three 5-inch corn tortillas vegetable oil for frying 1 firm-ripe avocado <br />two 8 ounce grilled chicken breasts <br />Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine. <br />In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered. <br />Stack tortillas and cut them in half. Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2 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 <br />paper towels to drain. Sprinkle fried tortilla strips with salt to taste. <br />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. <br />Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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