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Recipe by Good Food

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1. Spread the tortilla chips over a large plate. Stir most of the coriander through the soured cream or crème fraîche, squeeze in the juice of one lime quarter and season to taste. Spoon over the tortilla chips, then scatter over the rest of the ingredients and remaining coriander. Serve at once.

722 kcalories, protein 33g, carbohydrate 66g, fat 38 g, saturated fat 9g, fibre 7g, salt 4.32 g

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• Amanda

  30 April 2008

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• Reghina

  09 August 2009

  Reghina rated and commented on this recipe

  

  Very easy and tasty... a must do for the summer!

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Ingredients

• 200g bag of spicy or cool tortillas chips
• small bunch of coriander , roughly chopped
• 1 lime , cut into wedges
• 142ml pot of soured cream or reduced-fat crème frâiche
• 2-3 tomatoes , cut into chunks
• 3 spring onions , sliced
• 200g bag of cooked prawns , defrosted and drained
• sliced jalapeño peppers from a jar (optional)

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Difficulty and servings

Serves 2 (or share between 4 as a snack)

Preparation and cooking times

Prep 5 mins

NO COOK

Ingredients

• 200g bag of spicy or cool tortillas chips
• small bunch of coriander , roughly chopped
• 1 lime , cut into wedges
• 142ml pot of soured cream or reduced-fat crème frâiche
• 2-3 tomatoes , cut into chunks
• 3 spring onions , sliced
• 200g bag of cooked prawns , defrosted and drained
• sliced jalapeño peppers from a jar (optional)

722 kcalories, protein 33g, carbohydrate 66g, fat 38 g, saturated fat 9g, fibre 7g, salt 4.32 g

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