Taco Salad with Homemade Tortilla Chips

In a small bowl, mix the sour cream with crushed garlic, lime juice, and half of the chopped cilantro. Add 4-6 finely chopped jalapeño slices. Season with salt and pepper to taste and refrigerate the sauce.

Cut the cherry tomatoes in halves or quarters. Mix them with finely chopped red onion, a little olive oil, and the remaining chopped cilantro. Season with salt and pepper.

Dice the avocado and sprinkle with a little lime juice to prevent oxidation. Lightly season with salt and pepper.