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.