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Avocados With Strawberry Salsa and Crispy Tortilla Strips
1 Fresh serrano or jalapeno chili
1 c Finely chopped strawberries
1 c Finely chopped white onion
2 tb Finely chopped fresh coriander
1/2 ts Fresh lime juice
1/4 ts Salt
1/2 ts Sugar if desired
Three 5-inch corn tortillas
Vegetable oil for frying
1 Firm-ripe avocado
Two 8 ounce grilled chicken breasts
For strawberry 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 1/2-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.