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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,
- cal. (kcal) 140,
- Fat, total (g) 8,
- chol. (mg) 43,
- sat. fat (g) 1,
- carb. (g) 11,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 1,
- pro. (g) 7,
- vit. A (IU) 389,
- vit. 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 (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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