Strawberry, Mango, Avocado, and Green Chile Salsa:
1mango, peeled, pitted, and chopped
20strawberries, hulled and chopped
1avocado, pitted, peeled, and chopped
1jalapeño, finely chopped
2tablespoonsOld El Paso Chopped Green Chiles
1/2cupred onion, finely chopped
6basil leaves, chopped
1lime, juiced
Salt to taste
Flour Tortilla Chips:
8 to 10Old El Paso Flour Tortillas, cut into wedges
½cupcanola oil, for frying
½tablespoonOld El Paso Taco Seasoning
Instructions
Strawberry, Mango, Avocado, and Green Chile Salsa:
Combine the mango, strawberries, avocado, jalapeño, green chile, red onion, and basil. Add the lime juice and salt to taste. Set aside and let all the floors come together at room temperature.
Flour Tortilla Chips:
Heat the oil on medium-high heat until a small piece of tortilla placed in the oil sizzles, about 350°F.
Fry tortilla wedges for approximately 2 minutes until the chips change color and are firm. Use tongs to remove chips from the oil and place on a paper-towel-lined plate or tray to drain. Sprinkle with taco seasoning.
Notes
If kids are eating with you, skip the chile.
The salsa recipe is similar to this mango and avocado video, but with the addition of strawberries and green chile.