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A delicious Mexican recipe from Salsa's Fresh Mex Grill
Slice avocados in half and remove the pips.
Scoop out the avocado pulp into a bowl and mash.
Add ¼ tsp of salt flakes.
Add ¼ cup of fresh lime juice.
Add ¼ cup finely diced red onion.
Add ¼ cup of julienne coriander.
Mix all ingredients thoroughly.
Place the guacamole into your favourite bowl to serve.
Cut corn tortillas into wedges of desired size.
Turn the stove on to medium high and heat about 250ml of oil in a heavy high sided pot.
When the oil is hot (You can test for this by tossing in a small chunk of tortilla. If it bubbles and floats immediately after touching the oil, then the oil is ready. If the oil bubbles ferociously. immediately after adding the chip, then the oil is too hot).
Add in your chips in batches – frying about 10 chips at a time.
Fry, turning with kitchen tongs, for 1-2 minutes, and until crisp.
Remove chips and put aside in a big bowl.
Pour lime juice into spray bottle.
Lightly spry lime juice to the chips.
Sprinkle with a little salt.
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