‘Margarita’ with Fried Chips
Loaded with good quality fats and antioxidants…as well as being sexy to eat, this starter course is sure to rev your engines!
Makes 2 servings
Make the ‘margarita.’ Place tomato, avocado and red onion in separate bowls. Season each to taste with salt and pepper and toss to coat.
Take a margarita glass and layer tomato, cilantro, then avocado, cilantro, then onion, with cilantro on top. Gently pour tequila or lime juice over the ingredients up to the onion. Do not float the ingredients. Set aside to marinate while you fry the chips.
Heat about 3 inches of oil in a wok over medium heat. When the oil is hot, you will know because patterns will form at the bottom of the pan, fry the tortilla pieces in batches until crisp and golden. Drain on paper and toss with salt while the chips are hot so it sticks.
To serve, set the ‘margarita’ on a plate with chips around the rim.
Cook’s Tip: You may substitute fresh basil for the cilantro if you do not like the flavor of this strong-tasting herb.
Cook’s Tip: You can purchase organic corn chips and save the work of frying your own, but yours will be less oily and heavy.