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Nachos with Tomato Salsa & Guacamole

Nachos with Tomato Salsa & Guacamole

with Zesty Soured Cream | Perfect for sharing | Serves 2-4
4.0(160)Review Summary
Michael Steadman
Michael SteadmanUpdated on March 29, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
786 kcal
Protein
: 
14g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125

Baby Plum Tomatoes

12

Red Wine Vinegar

(Contains: Sulphites)

2

Avocado

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1

Spring Onion

1

Lime

150

Soured Cream

(Contains: Milk)

1

Coriander

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.
•Bowl
•Chopping Board
•Baking Tray
•Knife
•Plate

Instructions

PDF
Nacho Time
1

a) Preheat the oven to 200°C. b) Chop the tacos in half and the each half into 3, giving you 6 mini triangles per taco. Pop into a bowl with a drizzle of oil and a pinch of salt. c) Mix well to combine and pop the taco triangles onto a baking tray in a single layer. TIP: Use 2 trays if you need to. d) Bake on the top shelf of your oven until golden and crisp, 7-9 mins. e) Once cooked, remove from the oven and set aside.

Get Prepped
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. Season with salt and pepper, mix well and set aside. c) Trim and thinly slice the spring onion. Zest and halve the lime. d) Put half the soured cream in a small bowl and add the lime zest. Season with salt and pepper and mix together.

Finish & Serve
3

a) Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. b) Remove the stone then scoop out the flesh into a bowl and mash with the back of a fork. Add the remaining soured cream and all of the spring onion and a squeeze of lime juice. Season to taste with salt and pepper. Mix well and set aside. c) Pop the baked nachos onto a sharing plate. Put the tomato salsa and guacamole dip into small bowls. d) Serve the nachos with the salsa, guac and limey sour cream and enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Fresh, tasty dips complement the homemade nachos; some found the salsa too vinegary and guacamole bland.
  • Ease of prep: Quick and simple to prepare, though some found making nachos from scratch fiddly.
  • Suggestions: Watch nachos closely to avoid burning; consider adding garlic, chilli, or cheese for extra flavour.
  • Portions: Generous serving; works well as a snack, starter, or light meal for 2-4 people.
  • Texture: Ensure avocados are ripe enough for smooth guacamole; some found shop-bought tortilla chips preferable.
AI-generated from customer reviews
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