Fava Bean Aguachile

Preheat oven to 375°. Toss 9 corn tortillas, each cut into 8 wedges, with 3 Tbsp. avocado oil and season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a baking sheet.

Arrange in a single layer and bake tortillas until starting to dry out, 5–7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–7 minutes more.

Fill a medium pot with water and bring to a boil. Prepare an ice water bath. Cook 1 lb. shelled fresh or frozen fava beans until bright green and crisp-tender, 30–60 seconds if using fresh and 2–3 minutes if using frozen. Drain and transfer to ice water bath. Let cool, then drain again and pat dry. Remove papery membranes from beans, if needed. Transfer to a large glass or ceramic bowl.

Blend 2 serrano chiles, stemmed, seeded, ½ cup chopped cilantro, ⅓ cup fresh lime juice (from about 3 limes), 2 Tbsp. avocado oil, 2 Tbsp. mint leaves (from about 2 small sprigs), 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth, about 2 minutes.

Add aguachile to bowl with beans and toss to combine. Let sit at room temperature 15 minutes.

If desired, transfer fava bean mixture to a large shallow serving bowl. Top with 4 small radishes, thinly sliced, and 1 medium avocado, finely chopped. Garnish with whole cilantro leaves. Season with remaining ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt. Serve with baked totopos alongside.