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.

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.

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

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.

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.

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.