Tortilla Triangles With Avocado Salsa

• 4 corn tortillas
• oil (for frying)
• 2 avocados, firm but ripe, halved, peeled and chopped
• 5 tablespoons iceberg lettuce, inner leaves, finely shredded
• 1 small green chili pepper, seeded and sliced into fine julienne strips
• 14 teaspoon asafetida powder
• 2 teaspoons lime juice
• 2 tablespoons coriander leaves, finely chopped
• 1 medium dried chipotle chiles, finely chopped & reconstituted in a few tablespoons of hot water for 15 minutes or 1 teaspoon smoky hot spanish paprika
• 14 teaspoon fresh ground white pepper
• 12 teaspoon salt

1. Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
2. Combine all the salsa ingredients in a bowl and mix gently.
3. Serve the tortilla wedges with the salsa as an appetiser or as a snack.

corn tortillas, oil, avocados, iceberg lettuce, green chili pepper, asafetida powder, lime juice, coriander leaves, chiles, fresh ground white pepper, salt

Taken from www.food.com/recipe/tortilla-triangles-with-avocado-salsa-151880 (may not work)