YIELD: 16 servings ¾ cup strawberries 2 Tbsps. jicama, diced ¼” 1 tsp. fresh mint, chopped ¼ tsp. pepper sauce 1 Tbsp. lime juice, fresh squeezed 2 tsp. sugar 2 (8”) flour tortillas, cut in 8 wedges 2 Tbsps. cinnamon-sugar 1.    Combine strawberries, jicama, mint, pepper sauce, lime juice and sugar to make “pico de gallo.” Hold refrigerated. 2.    Deep fry tortilla wedges until golden. Drain. Sprinkle ...

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