Great Mexican recipes with Manomasa tortilla chips

Daniel Wren

Manomasa is a versatile brand of premium tortillas – and you can use them in a number of authentic Mexican dishes.

Born in the backstreets of Mexico, Manomasa pays tribute to the original tortilla chip – AKA the totopo – using traditional Mexican techniques.

Manomasa’s flavours include Chipotle and Lime, White Cheddar and the brand new Tomatillo Salsa. They’re ideal for making quick and easy canapés, and are destined to show off the host’s culinary skills this summer.

Manomasa tortillas are available from Ocado (RRP: £1.99 per 160g pack).


Salmon & Sea Bass Ceviche

A fresh-tasting summery canapé tossed with a citrus, coriander and chilli dressing, this dish is delicious served on crisp spicy tortillas. Simply spoon the shredded lettuce and ceviche on to 4 serving plates with the tortillas on the side.

Preparation: 25 minutes
Chill: 1 hour
Serves 4-6


  • 200g (7oz) or 2 sea bass fillets, skinned, pin boned and diced
  • 300g (2oz) or 2 trout fillets, skinned, pin boned and diced
  • 2 limes, grated rind and juice
  • 2 tablespoons olive oil
  • 2 red grapefruit
  • 1 red chilli, halved, deseeded, finely chopped
  • 1 small red onion, halved, thinly sliced
  • Salt and freshly ground black pepper
  • 4 tablespoons fresh chopped coriander leaves
  • 160g pack of Manomasa Chipotle and Lime Tortilla Chips
  • 2 little gem lettuces, finely shredded
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  1. Add the diced sea bass and trout to a shallow china or glass dish. Sprinkle with the lime rind then drizzle over the lime juice and oil.
  2. Cut a slice off the top and bottom of each grapefruit then cut the rest of the peel and pith away with a small serrated knife. Cut between the membrane to release the segments then squeeze the juice from the membrane over the fish. Roughly chop the segments then add to the fish with the chilli and onion. Season with salt and pepper and gently stir together.
  3. Cover with clingfilm and chill in the fridge for about 1 hour or until the sea bass is bright white and the trout an opaque pink or it looks ‘cooked’.
  4. Sprinkle the chopped coriander over the ceviche and stir together gently. Allow to come to room temperature for 15-20 minutes.
  5. Arrange the tortillas on a large platter, sprinkle a little lettuce on the top of each then spoon over the ceviche. Serve immediately or the tortilla chips will soften, with extra lime wedges and a little coarse sea salt if liked.

Cook’s Tip

As the fish is pickled with the lime juice rather than cooked, make sure to buy the freshest fish that you can and to make and eat this dish on the day that you buy the fish.


Smoky Roasted Pumpkin Topped Tortillas

Roast with sweet potato, fennel seeds hot smoky paprika and garlic for a tasty tortilla topper finished with a tiny spoonful of cooling Greek yogurt and tangy onion, tomato and avocado salsa. Great food to share and gossip with friends with a cool beer or glass of chilled white wine.

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Preparation: 30 minutes
Cook: 30 minutes
Serves 4-6


  • 350 g (12oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
  • 300g (2oz) or 1 large sweet potato, peeled, cut into 2.5 cm (1 inch) cubes
  • 3 tablespoons olive oil
  • 2 teaspoons fennel seeds, roughly crushed
  • ½ teaspoon smoked hot paprika
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper

To serve

  • ½ red onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 tablespoons fresh finely chopped coriander
  • 1 small avocado, halved, stoned, diced
  • 1 lime, grated rind and juice
  • 200 g (7oz) 0% fat Greek yogurt
  • 160 g pack of Manomasa Tomatillo Tortilla Chips


  1. Preheat the oven to 200oC/180oC fan assisted/Gas Mark 6. Add the pumpkin or butternut squash and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
  2. While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
  3. Mash the roasted vegetables, still in the roasting tin with a handheld masher. Spoon the hot pumpkin mix over the tortillas, top with a small spoonful of yogurt then a spoonful of the salsa and serve immediately while the roasted veg are still hot.

Cook’s Tip

Smoked paprika has the most wonderful flavour and can be bought as mild paprika or hot with the same kind of heat as chilli powder, if you don’t have any in the cupboard then use the same amount of chilli powder instead.

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Minted Beetroot & Feta Dip

If you have a food processor or stick blender this vibrantly coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a super food.

Preparation: 15 minutes
Serves 4


  • 250 g (9oz) pack cooked beetroot in natural juices
  • 11/2 teaspoons harissa spice paste
  • 1 teaspoon red wine vinegar
  • Salt and freshly ground black pepper
  • 110g (4oz) feta cheese, drained, crumbled
  • 3 stems fresh mint, leaves torn from stems
  • 4 tablespoons 0% fat Greek yogurt
  • 1/2 pomegranate, seeds removed
  • 160 g pack of Manomasa White Cheddar Tortilla Chips


  1. Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
  2. Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
  3. Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.

Cook’s Tip

Not a fan of mint or feta? Then flavour the dip with a little horseradish cream and chopped chives instead.

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About Daniel Wren

Vada Magazine staff writer. Interested in travel, news, politics and dating.