Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

This recipe comes Jill.  She made it while we were in Los Angeles for Sienna's baptism.  The fresh fruit and vegetables were all purchased at the Brentwood Farmer's Market.

2 tablespoons canola oil
6 (6 inch) whole wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeno pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt

Preheat oven to 350.

To prepare chips, brush oil evenly over one side of each tortilla.  Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas.  Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets.  Bake at 350 for 10 minutes or until crisp.

Combine avocado and remaining ingredients; stir gently to combine. 

Serve with chips.