In a medium bowl, add the cucumbers, onion, lime juice, olive oil, jalapeño, and a pinch of salt. Toss to combine and taste for salt. Add more if desired. Stir in the sliced herbs, and serve immediately.

Tortilla: Cut each tortilla into chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

In a bowl, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.

Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.