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Tropical Fusion Salad with Spicy Tortilla Ribbons

 Tropical Fusion Salad with Spicy Tortilla Ribbons
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
4 ServingsPrep/Total Time: 30 min.


  • 2 cups cubed peeled papaya
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium ripe avocado, peeled and cubed
  • 1 cup frozen corn, thawed
  • 1/2 cup golden raisins
  • 1/4 cup minced fresh cilantro
  • 1/4 cup orange juice
  • 2 serrano peppers, seeded and chopped
  • 2 tablespoons lime juice
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons ground ancho chili pepper, divided
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 corn tortillas (6 inches), cut into 1/4-inch strips
  • Cooking spray


  • Preheat oven to 350°. In a large bowl, combine papaya, beans,
  • avocado, corn, raisins, cilantro, orange juice, peppers, lime juice,
  • vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
  • Place tortilla strips on a greased baking sheet; spritz with cooking
  • spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or

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Tropical Fusion Salad with Spicy Tortilla Ribbons (continued)

Directions (continued)

  • until crisp. Top salad with tortilla strips. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups salad with about 10 tortilla ribbons equals 321 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 58 g carbohydrate, 11 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.