Avocados With Strawberry Salsa And Crispy Tortilla Strips Recipe - Cooking Index
Avocados With Strawberry Salsa And Crispy Tortilla Strips Recipe - Cooking Index
| 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 | |
| 3 | Corn tortillas - (5" dia) | |
| Vegetable oil - for frying | ||
| 1 | Firm-ripe avocado | |
| 2 | Chicken breasts - (8 oz ea) - grilled |
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.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8911)
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