Ingredients

• 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)

Instructions

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. Salsa may be made several hours ahead and chilled, covered.
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. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
4. 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.
5. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
6. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.