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  • 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


  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.

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

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