Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos and brine and tomatoes, reserving a few pieces of tomato for garnish.
Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved tomato and bacon and the additional pickled jalapenos. Serve with tortilla chips.