Nachos with Shrimp and Avocado Tomato Salsa

Kitchen Tested
  • Yield 8 servings

Perfect of gathering of all kinds, these nachos are a great pick-up snack.

Shrimp Nachos
Lynda Balslev


2 ripe avocados, peeled, pitted and diced
1 tomato, stemmed, seeded, finely diced
1 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
8 ounces tortilla chips
3 cups shredded Monterey Jack cheese
3/4 pound medium shrimp, sauteed or grilled
2 green onions, white and green parts thinly sliced
1/2 cup cilantro leaves, loosely packed


  1. To prepare salsa, place all ingredients in a medium bowl. Stir to combine.
  2. Preheat oven broiler. Spread tortilla chips in a 13 x 9-inch baking pan. Sprinkle half the cheese over chips. Arrange shrimp over cheese and sprinkle remaining cheese over shrimp. Broil about 6 inches from heat 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.