Halve, pit and dice 3 ripe avocados. Combine in a bowl with 1/2 diced red onion, 1 minced jalapeno (seeded for less heat), 1/2 cup chopped cilantro, the juice of 2 limes and 1 teaspoon each kosher salt and ground cumin. Mash until combined; season with more salt. Top with sour cream, chopped tomato and more red onion and cilantro. Sprinkle with crumbled queso fresco, chopped pickled jalapenos and chipotle hot sauce.