Taco Salad | Fresh Mexican Flavors in 30 Minutes

Mix the sour cream with the crushed garlic, half of the lime juice, and half of the finely chopped coriander. Add chopped jalapeño peppers (4-6 slices, to taste), then season with salt and pepper. Refrigerate to chill.

Cut the cherry tomatoes into smaller pieces. Add the finely chopped red onion, drizzle with a little olive oil, sprinkle with the remaining coriander, then season with salt and pepper.

Cut the avocado in half, remove the pit, and dice the flesh. Drizzle with the other half of the lime juice, season with salt and pepper.