Serves: 4
Total Calories: 265

vegetable oil for frying
3 (6- to 7-inch) corn tortillas, cut into 1/2-inch squares
1/2 head large cabbage, finely shredded
1 cup coarsely shredded Oaxaca or Monterey Jack cheese
1/4 cup lightly packed chopped fresh cilantro
1 large ripe tomato, chopped
2 green onions, , finely chopped
1 jarred pickled jalapeño pepper (en escabeche), seeded, veins removed, and finely chopped
2 tablespoons olive oil
1 tablespoon unseasoned rice vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. In a small skillet pour oil to a depth of about 1/2 inch and heat over medium heat until it shimmers. Fry the tortilla squares in batches until crisp and golden brown. Remove with a slotted spoon and drain on paper towels. Set aside.

2. Put all of the remaining ingredients in a large bowl. Add the fried tortillas and toss everything together. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 265
Calories from Fat: 144

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