Avocado-Mango Salsa With Roasted Corn Chips
- 12 (6-inch) corn tortillas, each cut into 6 wedges
- Cooking spray
- 1/4 teaspoon kosher salt, divided
- 1 1/4 cups chopped peeled avocado
- 1 cup chopped peeled mango
- 1 tablespoon finely chopped fresh cilantro
- 4 teaspoons fresh lime juice
- Fresh cilantro sprigs (optional)
- Preheat oven to 425u0b0.
- Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425u0b0 for 8 minutes or until crisp.
- Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.
corn tortillas, cooking spray, kosher salt, avocado, mango, fresh cilantro, lime juice, cilantro
Taken from www.myrecipes.com/recipe/avocado-mango-salsa-with-roasted-corn-chips (may not work)