Avocado-Mango Salsa with Roasted Corn Chips

Avocado-Mango Salsa with Roasted Corn Chips Recipe
Randy Mayor
Avocado provides more than half of the 158 milligrams of potassium in each serving of this snack, which is also a good source of fiber and monounsaturated fat.

Yield:

12 servings (serving size: about 3 tablespoons salsa and 6 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 92
Caloriesfromfat 30 %
Fat 3.1 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 1.9 g
Carbohydrate 15.8 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 83 mg
Calcium 49 mg

Ingredients

12 (6-inch) corn tortillas, each cut into 6 wedges
Cooking spray
1/4 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice
Fresh cilantro sprigs (optional)

Preparation

Preheat oven to 425°.

Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425° for 8 minutes or until crisp.

Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.

Note:

Maureen Callahan,

April 2005
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