Avocados with Strawberry Salsa & Crispy Tortilla Strips
Submitted by dano1958
Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minThis plated dish fans sliced avocado and grilled chicken breast across the plate, then piles on a fresh strawberry salsa that’s equal parts sweet, spicy, and bright. It’s the kind of composed plate you’d see at a modern Mexican restaurant, but everything here is straightforward to pull off at home.
The salsa is the centerpiece. Finely chopped strawberries, white onion, fresh cilantro, serrano chile, and a squeeze of lime come together into something that’s fruity and fiery at the same time. Make it a few hours ahead if you can. The flavors meld and the strawberries release their juices into a natural dressing.
Crispy fried corn tortilla strips add crunch and salt against the creamy avocado and tender chicken. Cut them thin, fry them fast, and hit them with salt while they’re still hot so it sticks.
Chef Tips
- Wear gloves when handling the serrano. The oils linger on your fingers for hours, and one absent-minded eye rub will remind you painfully.
- Use firm, ripe avocados for clean slices. Mushy avocados won’t hold the fan shape on the plate.
- Fry the tortilla strips in batches and don’t crowd the skillet. Crowding drops the oil temperature and you get chewy strips instead of crispy ones.
- The salsa’s sugar is optional. Taste the strawberries first. Sweet summer berries need nothing extra; tart winter ones might benefit from that half teaspoon.
Variations
- Swap strawberries for mango or pineapple for a tropical version of the salsa.
- Use shrimp instead of chicken breast for a lighter seafood plate.
- Bake the tortilla strips at 375°F (190°C) for 8-10 minutes instead of frying for a lower-fat option.
Ingredients
Directions
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 ½-inch-thick strips and in a heavy skillet heat ½ 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 ½ cup strawberry salsa over each fan and mound crispy tortilla strips alongside.
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