Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.
Recipe information
Yield
Serves 4 to 6
Ingredients
For dressing
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
For salad
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
Preparation
Make dressing:
Step 1
Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
Make salad:
Step 2
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.
