Step 1: To make the vinaigrette - place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside.
Step 2: To make the tortilla strips - heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Toss well and sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.
Cook's note: Once cooled, the tortilla strips can be store in an airtight container for up to 3 days.
Step 3: To serve, place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.
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