Avocados With Strawberry Salsa And Crispy Tortilla Strips

Recipe Ingredients

1		Fresh serrano or jalapeno chili
1 cup	146g / 5.1oz	Finely-chopped strawberries
1 cup	62g / 2.2oz	Finely-chopped white onion
2 tablespoons	30ml	Finely-chopped fresh coriander
1/2 teaspoon	2.5ml	Fresh lime juice
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Sugar - if desired
3		Corn tortillas - (5" dia)
		Vegetable oil - for frying
1		Firm-ripe avocado
2		Chicken breasts - (8 oz ea) - grilled

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8911)

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