Pour Tortilla (1) into a skillet and heat over medium-high heat until the Vegetable Oil (1 cup) is 375 degrees F (190 degrees C).
While the oil is heating up, slice the tortilla into thin strips.
Fry the strips until golden brown, about 2 minutes.
Season with Salt (to taste) and set aside to drain on a paper towel.
Mince half the Serrano Chili (1) and thinly slice the other half.
Thinly slice the Radish (2).
Finely chop the Cucumber (1 tablespoon) and Prickly Pear (1 tablespoon).
Mince the White Onion (1 tablespoon). Pull the leaves off a few stems of Fresh Cilantro (3 sprig) and finely chop the stems.
Using a peeler, peel both the Avocado (2) all the skin is off.
Peel avocado slice by slice, shingling as you go until desired length.
In a bowl, mash the flesh of the Avocado (1), the minced serrano, minced onion, chopped cucumber, prickly pear, and chopped cilantro stems. Season with Salt (to taste) and juice of the Lime (1).
Put a little of the guacamole on the avocado slices and roll into a cigar.
Garnish with sliced serrano chili, radishes, cilantro leaves, and tortilla strips.