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 conflict 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.
Plain Taco Tortilla(ContainsCereals containing gluten)
Baby Plum Tomatoes
Red Wine Vinegar(ContainsSulphites)
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 sour 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!