Fresh Shrimp and Avocado Nachos

Name: Fresh Shrimp and Avocado Nachos
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + chilling

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 18, 2023

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

Test Kitchen tips

The avocado cream makes a great topping for tacos, quesadillas and even burgers.

Seasoned rice vinegar is different than regular rice vinegar. It has added sugar and salt.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Fresh Shrimp and Avocado Nachos

Contest Winner

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Yield:10 servings

Prep:30 min

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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

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Directions

1
In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, the vinegar, garlic, sea salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.

2
For avocado cream, mash 1 avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice.
3
To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream. Serve immediately.

Nutrition Facts

1 serving: 264 calories, 16g fat (3g saturated fat), 72mg cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 12g protein.

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