Cullen's Avocado Strawberry Salsa Chicken
1 x Fresh serrano or jalapeno chili
1 cup Finely-chopped strawberries
1 cup Finely-chopped white onion
2 tbl Finely-chopped fresh coriander
1/2 tsp Fresh lime juice
1/4 tsp Salt
1/2 tsp Sugar if desired
3 x Corn tortillas - (5" dia)
Vegetable oil for frying
1 x Firm-ripe avocado
2 x Chicken breasts - (8 oz ea) grilled
Method :
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.