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Homemade Crispy Nachos

Homemade Crispy Nachos

with Tomato Salsa, Zesty Soured Cream and Guac
4.0(60)Review Summary
Michael Steadman
Michael SteadmanUpdated on March 29, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
786 kcal
Protein
: 
14g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

125

Baby Plum Tomatoes

1

Coriander

12

Red Wine Vinegar

(Contains: Sulphites)

1

Spring Onion

1

Lime

150

Soured Cream

(Contains: Milk)

2

Avocado

Not included in your delivery

1

Olive Oil

Energy (kcal)786 kcal
Energy (kJ)3289 kJ
Fat51 g
of which saturates16.9 g
Carbohydrate67.4 g
of which sugars10.1 g
Protein14 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Bowl
•Spoon

Instructions

PDF
Nacho Time
1

a) Preheat the oven to 200°C.
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. TIP: Use two baking trays if necessary. Season with salt and pepper.
d) Bake on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. Once crispy, remove from the oven and set aside.

Dip Prep
2

a) Meanwhile, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all).
b) Pop the tomatoes and coriander into a bowl with the olive oil (see ingredients for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix well, then set the salsa aside.
c) Trim and thinly slice the spring onion. Zest and halve the lime.
d) Mix together the lime zest and half the soured cream in a small bowl. Season with salt and pepper, mix together, then set the zesty soured cream aside.

Guac and Roll
3

a)Halve the avocado and remove the stone. Use a tablespoon to spoon the flesh into a 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. Mix well and set the guacamole aside.
c) When ready, pop the baked nachos onto a sharing plate. Serve the tomato salsa, guacamole and zesty soured cream in bowls alongside for dipping.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers enjoyed the crispy nachos, finding them tasty and great for sharing.
  • Suggestions: Consider adding chilli for extra kick; some prefer guacamole without sour cream, using chopped tomatoes, onions, and coriander instead.
  • Portions: These nachos work well as a shareable snack or appetiser.
AI-generated from customer reviews
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