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Spread the tortilla chips over a large plate. Stir most of the coriander through the soured cream, 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.

Recipe from Good Food magazine


200g bag of tortillas chips

small bunch of coriander, roughly chopped

1 lime, cut into wedges

142ml pot of lactose free double cream*

2-3 tomatoes, cut into chunks

3 spring onions, sliced - green end only

200g cooked shrimp

Sliced red jalapeño peppers from a jar (optional)

*For this dish you need to sour the cream, we recommend adding the juice of ½ a lime.

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