Ingredients

Vegetable oil (for frying; about 2/3 cup)

6 Corn Tortillas, halved, cut into 1/2″-thick strips

1 tsp. Red Chile Powder

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, plus more

1 Garlic Clove, finely grated

1/3 cup Fresh Lime Juice (3-4 limes)

3 Tbsp. Extra-Virgin Olive Oil

1/2 tsp. Ground Cumin

2 Ripe Avocados, divided

Freshly ground pepper

1 bunch Radishes, trimmed, cut into thin wedges

1 large Cucumber (about 12 oz.), coarsely chopped

1 Jalapeño, thinly sliced

10 oz. Sugar Snap Peas, strings removed, halved on a diagonal

1/3 cup Cilantro Leaves with tender stems, divided

Flaky Sea Salt

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Instructions

Pour vegetable oil into a medium skillet to come ¼” up sides; heat over medium-high. Working in 2 batches, fry the tortilla strips, stirring often, until golden and crisp, about 2 minutes. Drain on paper towels, then transfer to a large bowl and toss with 1 tsp. red chile powder and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.

Purée the garlic, fresh lime juice, extra-virgin olive oil, ground cumin, 1 ripe avocado, and 1 Tbsp. water in a blender or mini-processor until smooth; season generously with kosher salt and freshly ground pepper.
Spread half of the dressing on a platter. Add radish wedges, cucumber pieces, jalapeño, slices, and sugar snap peas to the remaining dressing in the bowl; toss to coat.

Thinly slice the remaining 1 ripe avocado; add to bowl along with tortillas and half of ⅓ cup cilantro; toss gently to combine. Transfer the salad to a platter and scatter the remaining half of ⅓ cup cilantro leaves over. Season with flaky sea salt and pepper.