Avocados with Strawberry Salsa and Crispy Tortilla Strips

Ingredients for 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.

Cooking Instructions for Avocados with Strawberry Salsa and Crispy Tortilla Strips

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.