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Fried Tortilla Strips with Lime<\/p>\nFried Tortilla Strips with Lime<\/p>\n
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10 corn tortillas<\/p>\n
1\/2 C coconut oil (or avocado oil)<\/p>\n
1\/2 C coconut shortening*<\/p>\n
Fine salt (not kosher salt)<\/p>\n
2 T Lime juice (fresh-squeezed or bottled)<\/p>\n
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Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1\/2 C coconut oil and 1\/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1\/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fried Tortilla Strips with Lime 10 corn tortillas 1\/2 C coconut oil (or avocado oil) 1\/2 C coconut shortening* Fine salt (not kosher salt) 2 T Lime juice (fresh-squeezed or bottled) Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1\/2 C coconut oil and 1\/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over…<\/p>\n