Avocado with strawberry salsa
4 servings
30 minutes
Avocado with strawberry salsa is an unusual combination that embodies the freshness and spiciness of Mexican cuisine. The light yet rich flavor of the dish arises from the contrast of creamy avocado and the bright sweetness of strawberries, enhanced by the heat of chili and the aroma of cilantro. This dish not only pleases the eye but also delights the palate, offering a perfect balance between the creamy softness of avocado and the crunchy texture of fried corn tortillas. Historically, fruit salsas originated in regions of Mexico where local ingredients were used to create refreshing snacks. This recipe is ideal for a summer dinner or festive table, highlighting the brightness and uniqueness of a cuisine born at the intersection of traditions and bold flavor experiments.
1
Wearing rubber gloves, remove the seeds from the pepper and chop it finely.
- Chili pepper: 1 piece
2
In a bowl, mix pepper with strawberries, finely chopped onion, cilantro leaves, lime juice, salt, and sugar. This can be done in advance and left to chill covered.
- Chili pepper: 1 piece
- Strawberry: 200 g
- Onion: 0.5 piece
- Cilantro: 2 tablespoons
- Lime juice: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Sugar: 0.5 teaspoon
3
Stack the flatbreads on top of each other and cut them in half. Then slice the flatbreads into thin strips crosswise. Heat oil in a pan over medium heat until hot but not smoking. Divide the flatbreads into three portions and fry for about thirty seconds until the strips are golden and crispy. Then transfer to paper towels with a slotted spoon to drain the oil.
- Corn tortillas: 6 pieces
- Vegetable oil: 50 ml
4
Cut the avocado in half, peel the skin, and remove the pit. Slice each half lengthwise into six wedges and arrange them in a fan shape on four salad plates.
- Avocado: 2 pieces
5
Pour strawberry salsa over the avocado and place crispy sticks beside it.
- Strawberry: 200 g
- Corn tortillas: 6 pieces
