Zesty Tex-Mex Salad with Crispy Tortilla Strips

Prepare the tortilla strips: Preheat oven to 191 °C (190 °C). Cut the corn tortillas into thin strips. In a bowl, toss the tortilla strips with 15 ml of olive oil, 0.5 teaspoon cumin, 0.3 teaspoon salt, and a pinch of black pepper until evenly coated.

💡 Tipp: For extra crispiness, ensure the tortilla strips are well-coated but not overly saturated with oil.

Bake the tortilla strips: Spread the seasoned tortilla strips in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crisp, flipping halfway through.

💡 Tipp: Keep a close eye on them as they can burn quickly.

Assemble the salad base: In a large bowl, combine the chopped tomatoes, diced red onion, minced jalapeño, and chopped cilantro.

💡 Tipp: Using ripe, flavorful tomatoes is key to a delicious salad.

Make the dressing: In a small bowl or jar, whisk together the remaining 30 ml of olive oil, fresh lime juice, remaining 0.5 teaspoon cumin, chili powder, remaining 0.5 teaspoon salt, and black pepper.

💡 Tipp: Taste and adjust seasonings before dressing the salad.

Dress the salad: Pour about half of the dressing over the tomato mixture and toss gently to combine. Add more dressing if needed, to your preference.

💡 Tipp: Avoid over-dressing; you can always add more.

Serve: Divide the salad among serving plates. Top generously with the crispy baked tortilla strips. Add optional ingredients like diced avocado, rinsed black beans, or crumbled cotija cheese if desired.

💡 Tipp: Serve immediately to maintain the crunch of the tortilla strips.