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Shrimp-Avocado Nachos
Ingredients
-
16
medium frozen peeled, cooked shrimp, thawed
-
1
medium avocado, halved, seeded, peeled, and chopped
-
1
small plum tomato, seeded and chopped
-
2
tablespoons bottled green salsa or salsa
-
1 1/2
teaspoons snipped fresh oregano
-
1
garlic, minced
-
16
baked (low-fat) tortilla chips
Directions
1. In a medium bowl, combine shrimp, avocado, tomato, salsa, oregano, and garlic. Cover and refrigerate 10 minutes to 1 hour.
2. Arrange chips on a serving platter. Remove shrimp from slasa mixture. Place one shrimp onto each chip. Spoon salsa mixture onto each chip. Serve immediately.
Nutrition Facts
(Shrimp-Avocado Nachos)
- Servings Per Recipe 4,
- Calories 140,
- Protein (gm) 7,
- Carbohydrate (gm) 11,
- Fat, total (gm) 8,
- Cholesterol (mg) 43,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 134,
- Potassium (mg) 362,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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