It’s strawberry season! Sure, in this day and age, you can buy them at the supermarket year-round, but nothing really compares to a fresh, ripe strawberry just off the vine. Hey, why not pick your own? Fitness happens! Then you can invite the gang over for this one-of-a-kind treat courtesy of the California Strawberry Commission. It combines the sweet berries with jicama, a crunchy and juicy root veggie also known as a Mexican potato and spruces it up with jalapeño and lime.
2 1/2 cups (about 3/4 pound) fresh 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.