Homemade Tortilla Chips and Dips

Name: Homemade Tortilla Chips and Dips with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for sharing
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 unit(s) Plain Taco Tortillas; 125 grams Baby Plum Tomatoes; 1 bunch(es) Coriander; 12 grams Red Wine Vinegar; 1 unit(s) Spring Onion; 1 unit(s) Lime; 150 grams Soured Cream; 2 unit(s) Avocado; 1 tbsp Olive Oil for the Salsa

with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for sharing

Michael SteadmanPublished on June 27, 2023

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Get in the festival spirit 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.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Coriander

12 grams

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

Energy (kJ)3272 kJ

Energy (kcal)782 kcal

Fat50.9 g

of which saturates16.9 g

Carbohydrate67 g

of which sugars9.8 g

Protein13.8 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Cooking Instructions and Tips

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!