| Courtesy of Mission Foods
| | | |
| Recipe Ingredients:
4 corn tortillas
1 red bell pepper, seeded
1 poblano chile pepper, seeded (or bell pepper for a milder salad)
5 green onions, trimmed
2 carrots, shredded
1/3 cup white vinegar
2 Tbsp. fresh lime juice (about 1/2 a lime)
1/2 cup cilantro leaves, coarsely chopped
1 tsp. chili powder
1/2 tsp. salt, to taste
1 Tbsp. olive oil
2 cups salad greens |  | |
| Recipe Instructions:
1. Preheat oven to 400 degrees F. Slice the tortillas into very thin strips (1/8-inch or less). Place sliced tortillas on a baking sheet and toast until very crispy, about 8 minutes.
2. Slice the red pepper, poblano pepper, and green onion very thin. Grate the carrots. Combine vegetables in a mixing bowl with vinegar, lime juice, cilantro, chili poweder, and salt; toss to mix.
3. Toss in toasted tortilla strips just before serving.
Enjoy this delicious tortilla salad Mexican recipe! |
Type of recipe: Salads
| | Preparation Time (min): 30 | | Cook Time (min): | | Prep Tool: Oven | | | | |
