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Nachos with Tomato Salsa, Limey Sour Cream and Guac

4.0(44)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 25, 2026
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Calories
: 
802 kcal
Protein
: 
13.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Avocado

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Spring Onion

1 unit(s)

Lime

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 bunch(es)

Coriander

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)3357 kJ
Energy (kcal)802 kcal
Fat50.9 g
of which saturates17 g
Carbohydrate63.1 g
of which sugars9.4 g
Dietary Fibre9.5 g
Protein13.7 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

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 sour cream in a small bowl and add the lime zest. Season with salt and pepper and mix together.

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: The zesty soured cream is a brilliant addition that enhances the overall taste.
  • Ease of prep: Cooking the nachos evenly in a standard oven can be challenging.
  • Suggestions: Consider adding extra liquid to make the salsa more saucy. For the guacamole, try omitting the sour cream if preferred.
AI-generated from customer reviews
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