Ingredients

• 4 strips bacon
• 2 ripe avocados
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped, plus 2 teaspoons brine
• 1 plum tomato, seeded and chopped
• Tortilla chips, for serving

Instructions

1. Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
2. Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
3. Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.