Fiesta Tortilla Salad
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 ⓘ
Instructions
- Blend all ingredients in blender until smooth.
- Season to taste with salt and pepper.
- 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.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).