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–+ servings

Crispy Tortillas with Tangy Guacamole

Course: Appetizers, Dips & Sauces, Sides, Snack
Cuisine: Mexican, Vegan
Diet: Gluten Free, Egg Free, Dairy Free, Vegan, Vegetarian
Time: Max 10 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 mid-sized bowl
Calories: 442kcal
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Ingredients

For the guacamole

  • 1 big ripe avocado
  • ½ red onion
  • 2 small tomato
  • ½ lemon (juiced)
  • ¼ cup (15 g) cilantro/coriander, fresh (if you don’t have any, don’t fret - the guacamole can survive without it)
  • 1 chili
  • Salt and pepper to taste
  • 1 clove garlic

For the tortillas:

Instructions

For the guacamole

  • Cut the avocado and remove stone. Take out the flesh and mash it in a bowl.
  • Peel and finely dice the onion. Throw into the bowl as well.
  • Chop the tomatoes and chuck in too.
  • Grate the garlic into the mix and chop the cilantro. Add as well.
  • Add the salt, pepper and squeeze in the lemon.
  • If you like it with a bit of kick, lob in a chopped chili too.
  • Mix well.
  • Done.

For the tortillas

  • Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again)
  • If you want extra crispy tortillas (as Howie does), use a knife to spread some olive oil over them. You can skip this part for slightly softer, more ‘floury’ tortillas (Dave’s favourite).
  • Sprinkle the salt and cayenne over the tortillas
  • Place on a tray and bake for 5 minutes in the oven at 200°C/390°F.
  • Remove
  • Eat with guacamole and enjoy!
    Easy Nachos with Tangy Guacamole is ready to eat | Hurry The Food Up

Video

Nutrition

Serving: 315g | Calories: 442kcal | Carbohydrates: 25g | Protein: 5g | Fat: 39g | Saturated Fat: 8.3g | Sodium: 366mg | Potassium: 1210mg | Fiber: 15.6g | Sugar: 4.3g | Vitamin A: 950IU | Vitamin C: 61.1mg | Calcium: 40mg | Iron: 2.5mg