Nachos with Tomato Salsa & Guacamole

Name: Nachos with Tomato Salsa & Guacamole with Zesty Soured Cream | Perfect for sharing | Serves 2-4
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 125 Baby Plum Tomatoes; 12 Red Wine Vinegar; 2 Avocado; 6 Plain Taco Tortillas; 1 Spring Onion; 1 Lime; 150 Soured Cream; 1 Coriander; 1 Olive Oil

with Zesty Soured Cream | Perfect for sharing | Serves 2-4

Michael SteadmanPublished on December 16, 2020

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Make a delicious impression with our Nachos with Tomato Salsa, Zesty Soured Cream and Guacamole. This traditional sharing dish has been given a fresh twist thanks to homemade nachos and a zesty soured cream dip. With additional rich tomato salsa and a creamy guacamole dip, this sharing dish, ready in under 10 minutes, won’t be on the table for long.

Tags:

Rapid

•Veggie

Allergens:

Sulphites

•Cereals containing gluten

•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

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

Red Wine Vinegar

(Contains: Sulphites)

Avocado

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Spring Onion

Lime

150

Soured Cream

(Contains: Milk)

Coriander

Not included in your delivery

Olive Oil

Nutritional information

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.

Utensils

•Bowl

•Chopping Board

•Baking Tray

•Knife

•Plate

Cooking Instructions and Tips

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.

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.

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!