Tortilla Triangles With Avocado Salsa Recipes

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FRESH TORTILLA TRIANGLES



Fresh Tortilla Triangles image

Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Yield 32

Number Of Ingredients 3

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Steps:

  • Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g

AVOCADOS WITH STRAWBERRY SALSA AND CRISPY TORTILLA STRIPS



Avocados with Strawberry Salsa and Crispy Tortilla Strips image

Categories     Berry     Fruit     Onion     Appetizer     Quick & Easy     Strawberry     Avocado     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 11

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
six 5-inch corn tortillas
vegetable oil for frying
2 firm-ripe avocados (preferably California)

Steps:

  • Make salsa:
  • 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 1/4-inch-thick strips and 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, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
  • Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.

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