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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Cooking Light MAY 2011

  • Yield: 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
  • Total: 20 Minutes


  • 2 teaspoons canola oil
  • 6 (6-inch) whole-wheat flour tortillas
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups finely chopped peeled ripe avocado (about 2)
  • 1 cup finely chopped strawberries
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon minced seeded jalapeño pepper
  • 2 teaspoons fresh lime juice
  • 3/8 teaspoon salt


1. Preheat oven to 350°.

2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 6.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 17.3g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 246mg
  • Calcium: 7mg

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Strawberry-Avocado Salsa with Cinnamon Tortilla Chips Recipe