Skip to main content

Crispy Tortilla Salad With Snap Peas and Avocado

Crispy Tortilla Salad With Snap Peas and Avocado on a platter with more off to the side in a bowl
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Nicole Louie

A twist on fattoush, the classic Levantine salad that stars pita chips, this version uses crispy fried tortilla strips dusted in chile powder instead. In place of tomatoes, you’ll find crunchy snap peas. The dressing gets a riff as well, made creamy with avocado and bright from lime juice and a pinch of ground cumin. Freshly fried tortilla strips are thicker and cornier (in a good way!) than store-bought tortilla chips, bringing heft and deeper flavor to the salad, but you can use bagged for an even quicker sprint to the dinner finish line if you so desire.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 servings

Ingredients

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 (3–4 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

Preparation

  1. Step 1

    Pour vegetable oil into a medium skillet to come ¼" up sides; heat over medium-high. Working in 2 batches, fry 6 corn tortillas, halved, cut into ½"-thick 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.

    Step 2

    Purée 1 garlic clove, finely grated, ⅓ cup fresh lime juice (3–4 limes), 3 Tbsp. extra-virgin olive oil, ½ tsp. 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.

    Step 3

    Spread half of dressing on a platter. Add 1 bunch radishes, trimmed, cut into thin wedges, 1 large cucumber (about 12 oz.), coarsely chopped, 1 jalapeño, thinly sliced, and 10 oz. sugar snap peas, strings removed, halved on a diagonal, to remaining dressing in bowl; toss to coat. Thinly slice remaining 1 ripe avocado; add to bowl along with tortillas and half of ⅓ cup cilantro leaves with tender stems; toss gently to combine. Transfer salad to platter and scatter remaining half of ⅓ cup cilantro leaves with tender stems over. Season with flaky sea salt and pepper.

Read More
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).