Homemade Tortilla Chips and Dips
with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for sharing
Scoop up something delicious with these easy tortilla chips and a tasty trio of dips. Vibrant guacamole, fresh tomato salsa and zingy soured cream - all whipped up in a matter of minutes to enjoy as an appetiser or served alongside our Mexican inspired dishes.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Spring Onion
1 unit(s)
Lime
150 grams
Soured Cream
(Contains Milk)
2 unit(s)
Avocado
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut each tortilla into 8 triangles (use scissors if easier).
c) Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.
d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins, then set aside. TIP: Keep an eye on them to make sure they colour evenly.
a) While the tortillas bake, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all). Add both to a small bowl.
b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set aside your salsa.
c) Trim and thinly slice the spring onion. Zest the lime into a small bowl, then halve the lime.
d) Mix half the soured cream into the bowl of lime zest. Season to taste, mix again, then set aside your zesty soured cream.
a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into another bowl and mash with the back of a fork.
b) Add the spring onion, a squeeze of lime juice and the remaining soured cream. Season to taste with salt and pepper, then mix well - this is your guacamole!
c) Pop the tortilla chips onto a sharing dish. Serve the tomato salsa, guacamole and zesty soured cream in bowls alongside for dipping.
Enjoy!
