4 corn tortillas1 red bell pepper, seeded1 poblano chile pepper, seeded (or bell pepper for a milder salad)5 green onions, trimmed2 carrots, shredded1/3 cup white vinegar2 Tbsp. fresh lime juice (about 1/2 a lime)1/2 cup cilantro leaves, coarsely chopped1 tsp. chili powder1/2 tsp. salt, to taste1 Tbsp. olive oil2 cups salad greens
Ensalada Vegetariana con Tortillas de Maiz
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 powder, and salt; toss to mix.
3. Toss in toasted tortilla strips just before serving.
Enjoy this delicious tortilla salad Mexican recipe!