Crispy Tortilla Salad with Snap Peas and Avocado

bonappetit.com

blodn1

Vegetable oil (for frying; about ⅔ cup)

6 corn tortillas, halved, cut into ½"-thick strips

1 tsp. red chile powder

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 garlic clove, finely grated

⅓ cup fresh lime juice (3 to 4 limes)

3 Tbsp. extra-virgin olive oil

½ 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

⅓ cup cilantro leaves with tender stems, divided

Flaky sea salt

Directions at bonappetit.com

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