Ingredients
-
4 corn tortillas
-
oil (for frying)
-
2 avocados, firm but ripe, halved, peeled and chopped
-
1 small green chili pepper, seeded and sliced into fine julienne strips
-
1/4 teaspoon asafoetida 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
-
1/4 teaspoon fresh ground white pepper
-
-
5 tablespoons iceberg lettuce, inner leaves, finely shredded
Instructions
- 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.
- Combine all the salsa ingredients in a bowl and mix gently.
- Serve the tortilla wedges with the salsa as an appetiser or as a snack.