Avocado With Strawberry Salsa
Avocado With Strawberry Salsa
Adapted from Gourmet
Ingredients
- For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 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
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados
Directions
- Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
- 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 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. 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. Sprinkle fried tortilla strips with salt to taste.
- Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.
Serves 4.
Information
- Category
- Salads, Fruit
- Cuisine
- Mexican
