Avocados with Strawberry Salsa and Crispy Tortilla Strips

• 1 fresh serrano or jalapeno 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)

1. Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
2. In a bowl stir together chili and remaining salsa ingredients.
3. Salsa may be made several hours ahead and chilled, covered.
4. Stack tortillas and cut them in half.
5. 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.
6. 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.
7. Sprinkle fried tortilla strips with salt to taste.
8. Halve avocados, removing pits, and peel.
9. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
10. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.

serrano, strawberries, white onion, fresh coriander, lime juice, salt, sugar, vegetable oil, avocados

Taken from www.epicurious.com/recipes/food/views/avocados-with-strawberry-salsa-and-crispy-tortilla-strips-14013 (may not work)