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65p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Toss the taco triangles in 1 tbsp oil and spread out in a single layer onto 1 or 2 baking trays. Bake for 8-10 minutes until golden and crisp.
Meanwhile, put the tomatoes, onion, garlic, chilli and coriander stalks into the bowl of a food processor and pulse to make a finely chopped salsa. Pour into a frying pan, season and bring to the boil. Lower the heat and simmer for 15 minutes, or until most of the water evaporates and the sauce has thickened.
A few minutes before the sauce is ready, heat the remaining 1 tbsp oil in another frying pan and fry the eggs to your liking. Tip the tacos into the salsa and stir to combine. Top with the fried eggs, coriander leaves, soured cream and avocado. Serve immediately with lime wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,141kJ/ 275kcals |
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Fat | 21g |
Saturated Fat | 5.4g |
Carbohydrates | 9.5g |
Sugars | 8.1g |
Fibre | 4.9g |
Protein | 10g |
Salt | 0.2g |
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