Homemade Tortilla Chips and Dips

With tomato salsa, zesty soured cream and guac.

• Time: 15-20 minutes
• Difficulty: Easy
• Serves: 2

Source: Hello Fresh

Ingredients

• 6 plain taco tortillas
• 125g baby plum tomatoes
• 1 bunch coriander
• 12g red wine vinegar
• 1 spring onion
• 1 lime
• 150g soured cream
• 2 avocados
• 1 tbsp olive oil (for the salsa)
• oil, salt and pepper (for the tortillas)
• a pinch of sugar (optional)

Method

1. Make the tortilla chips

1. Preheat your oven to 200°C fan.
2. Cut each tortilla into 8 triangles (use scissors if easier).
3. Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.
4. Bake on the top shelf until lightly golden brown and crisp, 5-7 minutes, then set aside.

2. Prep the dips

1. While the tortillas bake, quarter the baby plum tomatoes125g baby plum tomatoes. Roughly chop the coriander1 bunch coriander (stalks and all). Add them both to a small bowl.
2. Stir in the olive oil1 tbsp olive oil (for the salsa), red wine vinegar12g red wine vinegar and a pinch of sugara pinch of sugar (optional) (if you have any). Season with salt and pepper, mix together, then set the tomato salsa aside.
3. Trim and thinly slice the spring onion1 spring onion. Zest and halve the lime1 lime.
4. In another small bowl, mix together the lime1 lime zest and half the soured cream150g soured cream. Season to taste, mix well, then set the zesty soured cream150g soured cream aside.

3. Guac and roll

1. Halve the avocados2 avocados and remove the stones. Use a tablespoon to spoon the flesh into another bowl and mash with the back of a fork.
2. Add the spring onion1 spring onion, a squeeze of lime1 lime juice and the remaining soured cream150g soured cream. Season to taste with salt and pepper, then mix well.
3. When ready, pop the tortilla chips onto a sharing plate. Serve the tomato salsa, guacamole and zesty soured cream150g soured cream in bowls alongside for dipping.