Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 Servings

　　

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)

　　

Make salsa:

Step 1

Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.

　　

Step 2

In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.

　　

Step 3

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.

　　

Step 4

Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.

　　

Step 5

Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.