Nachos with Tomato Salsa & Guacamole

Nachos with Tomato Salsa & Guacamole

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

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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.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 unit(s)



1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)


1 sachet

Red Wine Vinegar


1 unit(s)

Spring Onion

1 unit(s)


150 grams

Soured Cream


2 unit(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3374 kJ
Energy (kcal)806 kcal
Fat54.0 g
of which saturates17.0 g
Carbohydrate67 g
of which sugars9.0 g
Protein14 g
Salt1.08 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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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!