1. Preheat the oven to 350°F (180°C). Brush the tortillas with some olive oil and sprinkle with taco seasoning (alternatively you can use plain salt and pepper). Cut into small strips and place on a baking sheet – try to distribute them evenly so they do not overlap. Bake for 7-10 minutes. The strips should be crunchy but not too dark. Take out of the oven and let cool down.

2. For the pico de gallo cut the tomato into small dice. Peel the onion and chop half of it finely, cut the other half finely and set aside. Cut the avocado into small dice, chop the jalapeños. Mix the tomato, chopped onion, avocado, and jalapeños in a bowl. Add the olive oil and lime juice, mix well, and season with salt and pepper.

3. For the dressing peel and chop the garlic finely, mix with the olive oil, lime juice, and honey. Season with salt and pepper and set aside.

4. Heat up a frying pan with some olive oil. Add the minced meat and cook until nicely browned. Season with taco seasoning, salt, and pepper. Set aside.

5. To assemble the bowl add the lettuce (in small pieces) and the tortilla strips to a bowl. Add the corn, halved cherry tomatoes, black beans, sliced onion, cooked meat, pico de gallo, and mix everything. Drizzle with the dressing and sprinkle the grated cheddar on top. Season with some more salt and pepper if needed and serve with some sour cream, lime wedges, and chopped cilantro (optional).