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Margarita with Fried Chips

This party dish is so nutrient dense and so much fun to make and eat, people will love being healthy!

1 ripe tomato, seeded, small dice
1 small ripe, but firm avocado, seeded, small dice
1/2 red onion, small dice
3-4 sprigs cilantro, finely minced
Sea salt
Cracked black pepper
Tequila or lime juice


avocado oil
4-6 soft corn tortillas, sliced into triangles
sea salt

Make the "margarita." Place tomato, avocado and red onion in separate bowls. Season each to taste with salt and pepper and toss to coat.

Take a margarita glass and layer tomato, cilantro, then avocado, cilantro, then onion, with cilantro on top. Gently pour tequila or lime juice over the ingredients up to the onion. Do not float the ingredients. Set aside to marinate while you fry the chips.

Heat about 3 inches of oil in a wok over medium heat. When the oil is hot, you will know because patterns will form at the bottom of the pan, fry the tortilla pieces in batches until crisp and golden. Drain and paper and toss with salt while the chips are hot so it sticks.

To serve, set the "margarita" on a plate with chips around the rim. 


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