Fresh Shrimp and Avocado Nachos
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan
Ingredients
- 4 plum tomatoes, chopped
- 3 tomatillos, husked and chopped
- 4 jalapeno peppers, seeded and finely chopped
- 1 small onion, chopped
- 1/4 cup minced fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons lime juice, divided
- 2 tablespoons seasoned rice vinegar
- 2 garlic cloves, minced
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
- 2 medium ripe avocados, peeled and pitted, divided
- 1/2 cup sour cream
- 8 cups tortilla chips
- 1 cup shredded lettuce
Reviews
These nachos are beyond delicious. Easy to make, I prepare the shrimp filling ahead of time and when I am ready, I quickly make the avocado cream and...poof ...it's all gone!