You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 2 large ripe avocados, peeled, pitted and diced
  • 1 medium medium tomato, stemmed, seeded and minced
  • 1 small jalepeno pepper, stemmed, seeded and minced
  • 1/4 cup finely chopped red onion
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound (26/30) shrimp, shelled and deveined
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 cups shredded Monterey Jack cheese
  • 8 ounces tortilla chips
  • 2 green onions, white and green parts thinly sliced
  • 1/2 cup cilantro leaves, loosely packed

Instructions

  1. To prepare salsa, place all ingredients in a medium bowl. Stir to combine.
  2. Season shrimp all over with cumin, salt and pepper. Heat oil in a large skillet over medium-high heat. Add shrimp in one layer without overcrowding the pan. Cook until pink on both, turning once, about 2 minutes. (Shrimp will continue to cook in the oven.) Transfer shrimp to a plate lined with a paper towel.
  3. Preheat oven broiler. Spread tortilla chips in a 13 x 9-inch baking pan. Sprinkle half the cheese over chips. Arrange shrimp overcheese and sprinkle remaining cheese over shrimp. Broil about 6 inches fromheat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop spoonfuls of salsa over nachos. Sprinkle green onions and fresh cilantro all over. Serve immediately.

Videos You Might Also Like

The recipe was originally published as Nachos with Shrimp and Avocado Tomato Salsa on Relish.com

Didn't find what you were looking for? Try another search: