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
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!