2 1/2 cups (about 3/4 pound) fresh California strawberries, stemmed and quartered
1/2 pound jicama, peeled and cut into 1/2-inch dice
1/2 cup chopped cilantro
1 teaspoon minced jalapeño peppers
2 tablespoons lime juice
1 pound avocados, peeled, seeded and cut into 1/2-inch dice
6 (6-inch) yellow corn tortillas
6 tablespoons crumbled queso fresco
6 cilantro sprigs
1 lime, cut into 6 wedges
Heat oven to 400 degrees fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco.
Garnish with 1 cilantro sprig and 1 lime wedge. Serves 6.
For more delicious recipes featuring strawberries, visit www.californiastrawberries.com.
*Image and recipe courtesy of California Strawberries.*