Ingredients

• 1 small mango, peeled, pitted, diced
• 1/2 cup grapefruit juice
• 1/4 cup fresh lime juice
• 1/2 pasilla chili, stemmed
• 2 tablespoons chopped shallot
• 1 1/2 tablespoons vegetable oil
• 1 garlic clove
• 2 cups vegetable oil (for frying)
• 4 6-inch corn tortillas, cut into strips
• 3 cups thinly sliced green cabbage
• 3 cups thinly sliced iceberg lettuce
• 1 1/2 cups diced peeled pitted mango
• 1 cup diced peeled jicama
• 3/4 cup chopped red onion
• 1 7-ounce jar roasted red bell peppers, drained, diced
• 1/3 cup shelled pumpkin seeds, toasted
• 1/4 cup chopped fresh cilantro

Instructions

1. Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
2. Make salad: Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.
3. Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.