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Speedy Mexican Nacho Salad

with Charred Corn, Avocado and Cheese
3.5(283)
Sam Richards
Sam RichardsUpdated on February 18, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
901 kcal
Protein
: 
15.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • 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

1 unit(s)

Bell Pepper

160 grams

Sweetcorn

1 unit(s)

Avocado

1 unit(s)

Medium Tomato

1 unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 pack(s)

Tortilla Chips

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

30 grams

Hot Sauce

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Energy (kJ)3768 kJ
Energy (kcal)901 kcal
Fat49.4 g
of which saturates13.6 g
Carbohydrate87.9 g
of which sugars20 g
Dietary Fibre13.8 g
Protein15.9 g
Salt1.9 g
Potassium626.1 mg
Calcium41.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Sieve
•Large Frying Pan
•Zester
•Chopping Board
•Knife
•Small Bowl
•Large Bowl

Instructions

1
  • Halve the bell pepper. Chop into 1cm chunks. Drain the sweetcorn.
  • Heat a drizzle of oil in a large frying pan on high heat. Add the sweetcorn and pepper.Cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn and pepper to pick up some nice colour.
2
  • Meanwhile, halve the avocado and remove the stone. Cut into 1cm chunks.
  • Cut the tomato into 1cm chunks.
  • Zest and halve the lime.
3
  • In a small bowl, combine the soured cream with half the lime juice, a pinch of lime zest, the olive oil for the dressing and honey (see pantry for both). Season with salt and pepper. 
  • Use your hands to crush the tortilla chips into bitesize pieces.
4
  • in a large bowl, combine the tortilla chips, avocado, tomato, corn, pepper and rocket leaves.  
  • Toss together to evenly coat.
  • Share the tortilla salad between bowls. Top with the cheese and hot sauce.
  • Enjoy!
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